As to freezing lemons (and I'd assume limes as well), you can just toss them in the freezer whole if you don't plan on keeping them for very long. However, they do tend to dry out a bit that way and the rind can discolor. But if you vacuum seal them (I have a Foodsaver unit) they keep really well. They do tend to be a bit soggy when you thaw them, so if you want zest, it's best to grate that while they're still frozen. But it seems like I get a LOT of juice from my thawed, frozen lemons.
