The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
https://en.wikipedia.org/wiki/Lemon
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Fruit: These sour fruits are thought to "clear the heart and cleanse the blood", aid digestion, alleviate fatigue, inhibit formation of bumps and tumors, control coughs, stimulate appetite, relieve nausea, and remedy laryngitis. Epilepsy is believed to be cured by inhaling a mixture of equal amounts of the fruit juice and leaves of kyaung-pan ( Vitex trifolia ). Fruit segments mixed with sour pomegranate sap are ingested to treat dizziness and feelings of heaviness or dullness. Fruit segments are eaten with rock salt in the mornings and evenings to alleviate kidney stones. A mixture of the juice with honey and zawet-thar ( Dillenia indica ) is taken for coughs, asthma, and bronchitis. A mixture of the fruit together with jaggery is taken for dizziness and weakness during menstruation. To make a medicine for gas, the fruit can be boiled in one viss (~1.6 kg) of rice washing water until the liquid has evaporated and the fruit is tender. After filtering through a sieve , about 10 ticals (~ 0.1 kg) of the pulp can be mixed with a small amount of salt, dried in the sun, crushed into a powder, and ingested.
