Lemon juice adds a citrusy kick to savory salad dressings and marinades and tartness to frostings and whipped cream toppings. If you don't have lemon juice, use the same amount of orange, pineapple or lime juice instead.

Bakers add a few teaspoons of lemon juice to sliced apples to prevent discoloration when making apple pie. Use maple syrup, agave syrup or honey instead. Coating the apple slices will slow the oxidation process, but remember to reduce the amount of sugar called for in your apple pie filling recipe.

Use vinegar or white wine in place of lemon juice in salad dressings and marinades. Simply cut the amount in half.

Lemon zest is the outermost layer of lemon peel. It contains lemon oil, which lends a specific, pungent aroma and flavor to a dish. Use it in salad dressings, marinades and baked foods. If you don't have a fresh lemon to take zest from, use dried zest.