I'd welcome any ideas for what to do with lots of lemon juice. I zested +3 dozen very large lemons to make limoncello, thus the remaining juice. I've already frozen plenty for summertime lemonade and lots of cubes for cooking. Most of my lemony recipes call for both juice and zest. Can't complain - after growing up in the east where the bounty is summertime zucchini, it's lovely to share in the abundance of citrus growing in the yards of friends in southern AZ!