Add juice or zest to soups, dips, mayonnaise and whipped cream. Cook whole lemon slices into marmelade or cook with eggs and butter into curd. Flavor cakes, breads or scones. Make scented sugar by rubbing lemon zest into sugard granules. Juice fresh lemons and combine with sugar and water to make lemonade, add to cocktails or freeze into granita. Mix with oil for a vinaigrette.