I would also freeze the juice in whatever quantity is reasonable for thawing.
You could also try freezing the zest.
I wouldn't freeze the whole fruit - like any other fruit it would turn to mush as it thaws so it's only going to be good for juice - and would be more difficult to juice after thawing.
I have on occasion resorted to frozen lemon juice from the supermarket and found it to be pretty indistinguishable from fresh squeezed - especially for the way I was using it - i.e. cooking and baking. Its only drawback was the price - it's not at all like that awful reconstituted lemon/lime stuff that is sold in the plastic "fruits".
Some days I pray for Silence, Some days I pray for Soul,
Some days I just pray to the God of Sex and Drums and Rock 'N' Roll.