There are endless uses for the lemon.
The juice is high in acidity and is used for cocktails and lemonade, as well as in marinades for fish, a tenderizer for meats, and as a flavoring agent for grilled fish and meat. Because of its acidity, lemon juice is also used as a preservative for fish, meats and fruits. The rind and zest are used for their aromatic oils and flavor in baking and cooking, such as in osso buco or roast chicken, and for making chutney and preserves. Whether in desserts, stuffing, braising, or in roasting, lemon zest and juice bring freshness to any preparation.
When buying lemon, always look for a specimen that is plump, full of juice, and not soft or shriveled. In cooking with the lemon zest, try to avoid the white pithy part, which is bitter.