Question about using lemon juice?

[kingof14ers]

So I'm thinking about doing an "IPAde" essentially in concept it's a marriage of hard lemonade with an IPA. So tons of sorachi ace, citra, and cascade, but I'm contemplating using actual lemon juice within the boil. A friend has told me that lemon juice can kill the yeast and so here lies my questions:

1) If true is it the acidity that would kill the yeast or something specific to lemons.
2) Could I use lemon juice (say no more then X amount) within 7 gallons of collected wort at the start of the boil to ensure the low pH of the juice has been diluted/close to neutralized before pitching?
3) Should I simply due tons of the hop varieties I've picked out along with some lemon peel and just call it good and not jack up what could otherwise be a perfectly fine IPA and simply call it an "IPAde" lending the illusion of a hard lemonade and IPA blend?

Thoughts?

[AndyH]

You may want to start out the old fashioned way and mix a good lemonade and IPA to make sure the final flavor is something appealing. In Germany they mix lemonade and lager and call it a radler. But I agree that if the ph of the lemon component is enough to swing the fermenting beer, it can be detrimental to the yeast, but as you said - lemon peel could create the flavor you're looking for.