Simple tip. When you buy lemons (technically NEVER seasonal in Ohio, so you've got serious food miles invested) and it seems you might not use them, don't let them get moldy or dry out. Instead, juice them and freeze it in small portions using an ice cube tray. I picked up this cute pink silicon one at Ikea for about a dollar. Each cube is a tablespoon. Once frozen, I save them in freezer bags for future use. This works for other citrus fruit (and also a way to freeze unused pesto, tomato paste and chipotle in adobo).
I'm not sure about freezing the zest, but I'm thinking of throwing a teaspoon in with one of the cubes next time for use in recipes that call for both.
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