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Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with fish/poultry or preparing vegetables in brine).
Is this even possible?

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Why not juice them first and freeze the juice? –  Cos Callis Feb 2 '12 at 22:35
    
Sorry; edited the question to clarify why I'd like to keep the lemons mostly whole. –  noamt Feb 2 '12 at 23:02

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up vote 5 down vote accepted

After a quick Google search, I found chowhound topic that deals with this exact matter. They'll grate well and it's handy when (just semi-defrost them) you need some grated zest as you can just pull out a bag from the freezer and sprinlkle them into your recipe. They'll juice but you need to defrost them which I'm told is best done by 'zapping' them in the microwave for 30 seconds. Apparently you get more juice after they've been frozen as it bursts the cell walls releasing more juice.

Hope this helps!

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Just wondering if defrosting lemons/limes will be same as passionfruit. I used to freeze passionfruit pulp in ice cube trays but found the pulp got really tacky/sticky. Last year just put the whole passionfruit in freezer and remove when needed. If defrosted, the skin goes absolutely mush but the flesh is perfect. If semi-defrosted just cut open and scoop out flesh - again far better than freezing the pulp only. So do lemon skins go mushy once thawed, if frozen whole?

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