Flavoring and Augmenting

Lemons can be quite lovely on their own but they seem to be at their best as a flavor enhancer. Their acid can add balance to dishes as well brightening the flavors. The juice and zest can be used independently of each other, but are often used in conjunction. The following list is taken from a great book called The Flavor Bible, the same authors who wrote another great book called Culinary Artistry. The items which are in ALL CAPS, are especially classic with lemons and the ones that are BOLD and in ALL CAPS, are the most classic.

ALMONDS
anise
apples
apricots
artichokes
bananas
BASIL
bay leaf
beef
berries
beverages
BLACKBERRIES
BLUEBERRIES
butter, unsalted
buttermilk
CAPERS
caramel
cardamom
cayenne
CHEESE:GOAT, RICOTTA
cherries
chervil
chestnuts
CHICKEN
chives
chocolate:dark, white
cinnamon
COCONUT
coffee
crab
cranberries
cream/milk
cream cheese
creme fraiche
custard
dates
desserts
duck
figs: fresh, dried
FISH
GARLIC
gin
ginger
gooseberries
grapefruit
grapes
GREEK CUISINE
guava
hazelnuts
HONEY
kiwi fruit
LAMB
lemongrass
lemon verbena
lime
liqueurs: nut, orange
mango
maple syrup
mascarpone
Mediterranean cuisines
Middle Eastern cuisines
MINT (garnish)
Moroccan cuisine
mustard, Dijon
nectarines
NUTS, esp. HAZELNUTS
oats
olive oil
ORANGE: JUICE, ZEST
oregano
oysters
papaya
parsley, flat leaf
passion fruit
pasta and pasta sauces
peaches
pears
pecans
pepper, black
persimmons
pine nuts
PISTACHIOS
plums
POPPY SEEDS
pork and pork chops
poultry
prunes
quince
raisins
RASPBERRIES
rhubarb
rice
ROSEMARY
rum
sage
salads and salad dressings
salt, kosher
sauces: brown butter, parsley
sesame oil
shallots
SHELLFISH
sour cream
stock, chicken
SUGAR: BROWN, WHITE
tangerine
THYME
VANILLA
VEAL
violets
vodka
walnuts
wine: red, sweet, white
yogurt