Lemons may be stored at room temperature; to extend shelf life, refrigerate.
To freeze lemons: (1) Wash and peel, then divide fruit into sections, removing all membranes and seeds; (2) In a saucepan, combine 2 3/4 cups sugar and 4 cups water, mix until the solution is clear, and bring to a boil; (3) Cool the syrup and pour over lemons; (4) Place lemons and syrup in covered airtight containers or heavy-duty freezer bags.
Whole lemons may also be frozen "as is" in plastic bags; they will be mushy when thawed, but can be used for juice.
Freeze fresh lemon juice in ice cube trays and then transfer to heavy-duty freezer bags.
Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
Sources: For details about data sources used for food storage information, please
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