Lemons are primarily known for their sour taste, not their saltiness. This sourness is due to the presence of citric acid. While lemons themselves aren't salty, the culinary use of lemons can involve salt. For instance, preserved lemons, as seen in recipes like those on Lazy Girl Dinners (https://lazygirldinners.com/2014/12/03/preserved-lemon-salt-how-to-make-sour-salts/), incorporate salt in the preserving process, resulting in a final product that combines salty and sour notes. This is also evident in other recipes that use preserved lemons as an ingredient, offering a unique blend of flavors (https://sweetsoursavory.com/blog/2019/1/20/preserved-lemons, https://rainbowplantlife.com/how-to-make-and-use-preserved-lemons/).
Many recipes and cocktails use lemon's sourness alongside other flavors, including salt. Examples include the Black Lemon Chicken recipe, which describes the dish as "salty, sour, bitter..." (https://foodwishes.blogspot.com/2009/03/black-lemon-chicken-salty-sour-bitter.html), and the Italian Lemon Drop Cocktail, categorized as "bitter, salty, sour, sweet" (https://www.blossomandfinn.com/2019/06/08/italian-lemon-drop-cocktail/). This demonstrates that while lemons themselves are sour, culinary applications can incorporate salt to create complex flavor profiles. The sour taste is due to the high citric acid content, as stated: "Lemons taste sour because they contain citric acid" ([Reference provided in question prompt]).
Therefore, while the inherent taste of a lemon is sour, the addition of salt in various recipes can create a salty and sour combination.
