Agree with preserved lemon, can make stacks, give it away for Christmas, good timing for doing that.
Juice. Freeze up stacks as ice cubes.
Zest the lemons first before juicing, you can freeze (put into ice cube trays with a minimum of water, then bag up), or after juicing, strip the peel off the lemon and dry on a tray in a very low oven, store airtight. Use it in all sort of savoury dishes, e.g. currys, chicken tagines. Make sure you get only the yellow, not the white, or it will be bitter. Could even dry them, grind in spice/coffee grinder and make lemon pepper.
Can freeze them whole, but they take up a lot of room, great for putting in with the root veg base under lamb/chicken/turkey.
So, get your juicer,grater and grinder out and get going :)