What to do with zestless lemons?

I'm planning on making batches of orangello and limoncello for some holiday gifts this year. Between the two, I'm going to need the zest of 10 lemons and 10 oranges. The leftover oranges will probably get used up since they're my boyfriend's favorite fruit to snack on. But what do I do with 10 lemons without zest? I'm thinking of freezing a few -- when I make apple pie, I put my mandoline over a bowl of water and the juice of one lemon to keep my fruit from browning. Other than that, I'm blanking on a good use of lemon juice without the zest! Thanks in advance for the suggestions.

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