The only drawback to freezing lemons is that the rind gets soft when you thaw them out, so if you want lemon zest, you have to grate them while they're still frozen. Other than that, it seems like I get more juice from the thawed ones (fully thawed, that is) than if I had squeezed them fresh. If you're going to keep them for an extended period, it's best to store them in ziplocs or foodsaver bags if you have them. We're over on the east side of WA, near the Canadian border, so the climate here is more of a challenge than over on the coast, at least for some things. Drier and colder here.
