Too much lemon in Dark Ginger Beer

I based my brew off this recipe

* 0.25 lb black patent malt (started cold, removed before boil)
* 0.5 lb roasted barley (started cold, removed before boil)
* 1 lb crystal malt (started cold, removed before boil)
* 1 lb amber dry malt extract
* 3.3 lb Laaglander strong hopped ale extract
* 9.9 lb Munton and Fison dark hopped extract
* 0.6 lb ginger root (ground in processor, measured before peeling)
* 2 oz cascade leaf hops (finish)

Adjusted for a 19L batch, and at 2ndary the ginger wasnt stong enough so I added more and the juice of 4 lemons. Way too stong on the lemon

How can I reduce the lemon taste to save this brew???

What about the lemon is too strong? Is the beer acidic? Is it a lemon aroma? How old is the beer?

It looks like a big beer with lots of ginger, I would give it a few months to age before doing anything drastic.