Human beings have consumed lemon (Citrus limon) and lime (Citrus aurantifolia?or?Citrus latiflia)?for thousands of years. Among the variety of citrus families, lemon and lime are originated from the hybridization of citron with primitive papeda, hence they are similar from the nutritional and organoleptic standpoints, whereas very different from other citrus species such as orange and mandarin. Except for fresh produce, a significant percentage of lemon and lime are processed and separated as juice, essential oils, pulps and other products. Lemon and lime juice or fruit itself is rich in vitamins, minerals and?flavonoids?which are rich sources for?human nutrition. Consumption of lemon and lime fruit or juice are beneficial for human health in the scope of urinary citrate increase,?oxidative stress?relief, improvement in?lipid profiles?and inflammation markers,?neuroprotective?effects among others. These beneficial effects of lemon and lime are not only because of their high?vitamin C?content but also other bioactive?micronutrients?such as flavonoids. Essential oils from lemon and lime have fresh and zesty aroma for perfumery and flavor applications for centuries. Compared with orange or mandarin, the integrated review for lemon and lime dietary?bioactive compounds?and essential oils is scarce. Therefore, in this review, we introduced the historical cultivation, consumption and process of lemon and lime, discussed the chemical and biological activities of?phytochemicals?in lemon and lime fruits and juice, and summarized volatile and non-volatile components in lemon and lime oil. This review may provide a comprehensive perspective for entire lemon and lime industry as well as their scientific values.