Lemon trees are thought to have originated in India, spreading west with travelers to the Middle East, Italy and the United States. Lemons were grown in California in the 18th century, while Florida crops have flourished and receded and flourished again due to the sensitivity of the plant to cold. The fruit of the tree is a yellow-skinned ovoid with juicy, yellow flesh. Lemons, of all of the citrus fruits, are most prized for their acidity. The juice is used in flavoring innumerable foods and beverages, from fish to salad to iced tea. Lemon rind (zest) is very aromatic with more delicacy of flavor than the juice; it is often used as an ingredient in baked goods such as cookies, cakes and muffins. It is also an ingredient in the alcoholic beverage limoncello, while lemon juice is used in the non-alcoholic, refreshing, cold beverage, lemonade. Preserved lemons (packed in salt and lemon juice), have a brinier, and more intense lemon flavor and are used in Middle Eastern savory dishes, most notably Moroccan Chicken.

Lemon is also valued for its non-edible properties. Its kitchen uses include deodorizing and disinfecting surfaces. Its high acidity can be utilized by using the lemon to create a home-made battery. In Ayurvedic medicine, lemon is associated with the liver. Lemon juice is often an ingredient in cold remedies and in detoxification diets. An excellent source of vitamin C, one cup of raw lemon juice provides nearly double the Daily Value.

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