Salted (preserved) lemon is a great start but that won't use very many (unless you do a lot of North African/Middle Eastern cooking).

-Lemon marmalade.

-Lemon curd.

-Freeze whole lemons (it's a thing, they actually give off more juice when you thaw them

-Peel just the zest off in strips and dry it. Store in a glass jar for whenever you need zest. Then juice the remaining lemon and freeze the juice in an ice cube tray

-Candied lemon rind

Oh yes and if you like to imbibe you can make your own Limoncello!

When life gives you lemons…

Ok that’d be a lot of lemonade!

I might be tempted to make some preserved lemon and lemon curd. I made this tart last month and loved it.

This was my trial tart (crust got dark) and it’s 30cm so I had a lot to go through. Found it froze nicely, and I really enjoyed eating slices direct from frozen. That’d take care of seven lemons, and if you get lucky maybe someone else will give you the 18 (!!!) eggs required.

https://www.theguardian.com/food/2025/mar/03/ruth-rogers-and-rose-grays-recipe-for-lemon-tart

But mostly, I’d sit down and zest and squeeze what I won’t use in the next week or two, and freeze.

Nice gift!

edit: posts above reminded me, if you can use candied peel, homemade is worlds better than what you typically get in the store. Here’s the recipe I’ve used:

https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/

Before we had a lemon tree we had a neighbor who kept us well supplied. I would freeze both zest and juice. Just thought this section from a book I have might help regarding storage.

BTW, the book, Lemon Zest by Lori Longbotham, is nice for anyone, like me, who loves lemons.🍋💛

ETA - Also nice just to have lemons on display!

And, of course, they'll keep for a month in a plastic bag in the fridge while you decide what to do with them.

Citrus Cookalong Link

What a nice problem!

I like the idea for freezing the whole lemons before the month is out, that way you do not have to rush.

Wow @cookebook the names on that thread is a trip down Memory Lane!

I think I saw this here or on another forum, but you can juice a bunch, and then take a tablespoon and put it into the wells in an ice cube tray. After freezing, you will then have tablespoon portions of lemon juice for the rest of the year. You can also harvest rind strips or grate them to freeze for future use.

If you make limoncello, use a peeler to get only the outer rind. It can quickly get that bitter auro that even sugar can't mask. (yes, am an experienced lemon tree owner)

“…then take a tablespoon and put it into the wells in an ice cube tray.”

Exactly what I used to do when we were lemon tree-less.

Also...lemon pesto is delish.

A favorite from Lori Longbotham’s “Lucious Lemon Desserts.” Another great one for lemon lovers.👍🏻🍋

Perfect Lemon Tart

After pre-baking the crust, look for any cracks that the filling could seep through. Make a paste of about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them. This recipe uses approximately 4 lemons.

1/2 cup (1 stick) butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 granulated sugar
2 pinches salt (about 1/4 tsp.)
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy (whipping) cream
Confectioner's sugar for dusting

Position a rack in the middle of the oven and preheat to 350 degrees. Have ready an 11-inch tart pan with a removable bottom.

Melt butter in a small saucepan over medium heat, add 1 tablespoon zest, and let stand for 5 minutes. Whisk together flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour butter mixture into flour in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer mixture to tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making filling.

Process remaining sugar and zest in a food processor until zest is finely ground.

Whisk together eggs, sugar and zest mixture, lemon juice and another pinch of salt in a medium bowl until smooth.

Beat cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk cream into the egg mixture just until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour filling into the still-warm crust. Bake 25-30 minutes, or until filling is just set in the center. Let pie cool on a wire rack.

Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.