P.M.
I learned years ago to make a wonderful Persian stew called Ghormeh Sabzi, which is flavored with a lemon plus some limes, which I never have, so I use two lemons and it turns out great. As this recipe states, it's not what you'd call "pretty," but the flavor is sublime. Serve it alongside fluffy rice with a scoop of tangy yogurt on top, and tie yourself down so you don't float away. http://www.gastronomie-sf.com/2005/02/ghormeh_sabzi_o.html
You can actually play pretty fast and loose with the recipe and get results that will be wonderful. More of one spice and less of another. Substitute any kind of bean you have on hand. Add bite-sized chunks of a potato or two. Cut the lemons in chunks, remove the seeds, and cook them until soft, then scoop the fruit back into the stew and throw away the rinds (too bitter to eat). Much easier and neater than trying to squeeze a stubborn lemon.
Yum. I gotta go make some…
BTW: I sometimes freeze lemon juice in ice cube trays and store them in zip-lock freezer bags. Handy!