Insteas of using the juise of the lemine, get a lemkn zester and use that to draw some ribbons, and dice it very finely. When seasoning the food, put all seasonings together along with the tiny bits of lemon and use the zest in that fashion. Also you can get some lemon infuesed olive oil, or do it yourself by zesting three lemons into 1 cup of any oil, in a large stainless bowl. Set this bowl as a double boiler over some water for about an hour, whisking the oil periodically. You now have lemon infused oil (I find avacdo oil for this) which can be substitued for cooking oil jn searing dishes, into bread dough, and ever brushed over fish for grilling.
You can also mix lemon zest, herbs, and 1 cup of butter onto a piece of parchment. Chill in the fridge 20 minutes, and remove it. Use the parchment to create a log of butter and chll for 1 hour. You can now use the 'lemon butter compress' to glaze baked fish or lamb.
Lastly, marinading fesh fish in lemkn juise, orange slices, and capers. The fish is cooked by the acids, leaving you to need only sear the fish nicely and dine.
The are the french techniques. When you are ready I put pass on the mediteranean, chinese, south american, and slavic uses of lemon in food.
Hope it helped☺