so many lemons, so little time...

Yes, not as chilling as ice but doesn't dilute your drink.
Sometimes I use grapes too.
(Seedless ones are delicious eaten straight from the freezer too!)

really? i had no idea they could be frozen like that; must try soon.

A bit late with this, but for future reference.
I keep a good supply of lemon and lime wedges in my freezer to add to drinks.

I made several half-pint jars of preserved lemons to give as Christmas gifts, using David Lebovitz's recipe. I swear by it: http://www.davidlebovitz.com/2006/12/moroccan-preser-1/

Lazy Mary's Lemon Tart on food52 site.

Could make some potpourri with lavender

Here's a link to a great preserved lemon recipe. http://www.epicurious.com/recipes/food/views/Preserved-Lemons-51187340?mbid=ipapp

My absolute favorite, lemon meringue pie, uses up a fair amount of lemons. If you have a large jar, you can also make preserved lemons. The most simple way is to slice the lemons almost, but not all the way, through, and place them into the jar with lots of salt, making sure to salt where you have cut the lemon open. You can add spices as well, if you like, but they are optional. Paula Wolfert’s recipe is a good guide.

I live in a meyer lemon orchard and have a couple ideas, though most are obvious. Lemon curd is the most obvious - a year's worth will use up a lot of lemons. Ditto lemoncello and preserved lemons. You can also grate and dehydrate the rind, before juicing, on as many as you have the patience for and sprinkle throughout the year in baking or on steamed veggies, fish or chicken dishes. Adds so much fresh flavor. Make a lemon simple syrup to add to homemade salad dressings, cocktails or to drizzle over gingerbread cake or blueberry pancakes, etc... Juice a couple pints worth and freeze in ice cube trays that you empty into ziplocks for easy to use portions. Also, lemon ice cream with blueberries, mmm..