Lemon, commonly recognized as a citrus fruit, can also be considered a vegetable in certain culinary contexts, particularly in regions where it is used in savory dishes. Classified as a fruit botanically, lemons are typically oval or elliptical with a bright yellow outer rind, sometimes slightly bumpy. The inner flesh is segmented into juicy, acidic pulp with seeds. The pulp is pale yellow, while the peel varies from light to deep yellow. Lemon pulp is juicy and slightly fibrous, while the peel is firm and slightly oily.

Lemons have a distinctive tart and citrusy flavor due to citric acid, refreshing and acidic with a hint of sweetness. Low in calories but rich in vitamin C, providing about 64% of the recommended daily intake per 100 grams. They also contain modest quantities of other nutrients, including potassium and vitamin B6. Lemon peel contains essential oils and antioxidants.

While commonly used in sweet dishes, lemons have numerous savory applications, used more like a vegetable. Lemon zest and juice add acidity and brightness to salads, marinades, dressings, sauces, and seafood recipes. In some cuisines, especially Mediterranean and Middle Eastern, lemons accompany grilled meats, roasted vegetables, and stews, imparting their tangy flavor. Lemon slices garnish savory dishes, adding visual appeal and citrus aroma. Preserved lemons are popular in Mediterranean and North African cuisine, enhancing the flavor of tagines and couscous. Lemon leaves are occasionally used in Southeast Asian cuisines, adding a subtle citrus aroma to curries and soups.

Lemons hold cultural significance, symbolizing freshness, vitality, and cleanliness. Widely used in culinary and non-culinary contexts, such as aromatherapy, cleaning products, and traditional medicine. In addition to culinary uses, lemons are utilized in essential oils, perfumes, and cosmetics for their refreshing scent and astringent properties.