To freeze lemon slices that you can drop into drinks, lay them out on a cookie sheet and set them in the freezer for a few hours.
Once they’re solid, collect them into a zip-top storage bag, where they’ll stay frozen individually (and not clumped together into a yellow iceberg if you were to freeze all the slices together in the bag).
Use a Microplane to quickly and finely grate the peel.
The zest is stored in a glass jar in the freezer and one little pint jar lasts quite a long time. Whenever a recipe calls for that random teaspoon of zest, it’s easy to scoop out as needed.
The rest of that zested lemon is juiced and poured into an ice cube tray.