1. Add a squeeze of lemon juice to rice or pasta water while cooking to prevent stickiness.
2. Add to white vegetables, such as potatoes and cauliflower to intensify whiteness.
3. Instead of salt or butter, try a squeeze of lemon on salads, vegetables, soups and stews.
4. Remove lemon peel with a vegetable peeler. Spread on baking sheet and cook in 170 degree F oven until dry. Put in a peppermill and grind; use as a salt replacement. Or blend with red peppercorns, bay leaves and a little salt for a low-sodium seasoning.
5. In a spice grinder or food processor, blend dry peels with granulated sugar to a fine powder. Sprinkle over fresh fruit. salads, cocktails or french toast.
6. For a lemon vinaigrette, combine one part lemon juice and zest with three parts rosemary infused olive oil plus shallot, Dijon mustard and fresh ground pepper.
7. Drop tiny wedges of fresh lemon into ice cube trays; fill with water and freeze. Use in lemonade or iced tea.
8. Remove fish, garlic, or onion odor from fingers by rubbing with lemon juice.