Preserve them. Adapted from a Melissa Clark recipe.
1 cup sea salt
Juice of 3 lemons
1 cinnamon stick
2 bay leaves
1/2 Tablespoon whole white and black peppercorn mix
Trim ends of the lemons, quarter each lemon lengthwise but leaving quarters still attached at one of the ends. Remove the seeds. Sprinkle and rub insides of lemons with salt, about 1 Tablespoon per lemon.
Pack lemons into clean quart-sized jar, squishing lemons down to bottom. Add your fresh lemon juice plus enough water to cover lemons completely. Add remaining salt, cinnamon sticks, bay leaf, and peppercorns.
Cover jar and leave out on counter for about a week, turning the jar upside down a few times every day to help dissolve the salt. Let jar sit in fridge for another month or so, with an occasional turn and shake. Will keep refrigerated for up to a year.