The juice of green lemon is more than that of yellow lemon, and the skin is thinner than that of yellow lemon, which is most suitable for juicing or making sour juice drinks.
Yellow lemon is best for slicing and soaking in water.
Yellow lemon is mostly used for western food in cooking. It is usually squeezed into lemon juice or cut into lemon slices to soak in water. When used with seafood, it can remove fishy smell, hang fresh and enhance fragrance.