I have a potted lemon tree that I started from a seed almost 20 years ago. This year, for the first time, it has actually produced some fruit---two fat lemons that are finally about ready to pick after nine months of ripening. So I'm wondering what to do with them after I pick them. They are so long-awaited that I'd hate to just juice them and throw them out.
So I thought of making limoncello, but all the recipes I find call for using just the zest (of about 15 lemons), then straining out the zest after infusion. Ideally I'd like to preserve the whole or sliced lemons in some way, in vodka for example. Has anyone done this? Instructions for citrus-infused vodka I've found all call for removing the fruit after a while to avoid bitterness. Any ideas would be appreciated.