So first year we tried to keep the lemons like when you keep apples over winter. Wrapped in newspaper. Oh dear they all got mouldy straight away. Year after tried the trick of washing and drying them but then we went travelling so coming home they were mouldy and had gone through the towel and table cloth and made the table top mouldy too. Disaster!
Third time around, washed, dried, grated the rind into a plastic container and froze. Squeezed all juice and poured into super cleaned (with boiling hot water type) up so it poured over, on with lid and into pantry. One jar got half filled so into the fridge. Add to mayo, sauces, tea and what ever… cakes: juice and rind.
This was perfect so again this year: