Assuming that your lemons aren't sprayed, make sure you use the peel. When I have extra unsprayed lemons (not so often now that I don't live in California) I would always zest the peel, even if I didn't need it for a recipe. Put the zest in icecube trays (about a half teaspoon each cube) and fill with lemon juice. That way you will always have lemon zest handy for cooking. You could also dry it, but I don't like the results as well. You can peel off the zest with a potato peeler, and drop it in a jar, and cover with olive oil. In a few weeks you'll have a tasty lemon oil to add to salad dressings, or add a few fresh herbs to a tablespoon or two, and have a nice dipping oil for fresh bread. You can also candy the peels, and use the results in holiday baking. Any lemon juice that you don't need immediately can also be frozen in ice cube trays, and pulled out as needed for lemonaide or other recipes. One tip: take the zest off before you do anything else - doing it after you have juiced the lemon is much harder.
PS - Pickled lemons are used a lot in Moroccan cooking; you might google for recipes. I tried making the salted lemons once, but didn't like them. I'm not fond of salt, so it wasn't a good match for me. I'd try it again though, with a different recipe (maybe not quite so much salt), just because I like Moroccan food - but I don't have access to extra lemons anymore.
PPS - Lemon marmalade is great - like orange marmalade, but lemony. The sugar makes it palatable. Very nice on breakfast toast. I like to mix a couple of tablespoons of orange marmalade in with cooked carrots; I bet lemon marmalade would also be tasty.
I'll let ya'll know how it all turns out!
