The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, as well as the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking, but also in perfumery.
Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2–3. Many lemon flavoured drinks and foods are available, including lemonade and sherbet lemons, as well as lemon and seasoning salt as a snack. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.
Lemon trees produce small white and pink tinged flowers with a yellowish base and five petals. The scent mixes bright citrus with a sweet, waxy floral tone. Perfumers often recreate the note using plant extracts and linalool. Trees need at least six hours of direct sunlight daily and protection from cold weather. Lemon trees can have both blossoms, and ripe and unripe fruit concurrently on their branches.
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