Our Lemon Tree

I get phone calls and emails every year when the tree in the front yard starts to fruit.
Guests (depending on what time of the year they're here) want to know if the fruit are limes, lemons, oranges or sometimes grapefruits! They also want to know if they if they can pick them and eat them.

It's a lemon tree and yes you are welcome to pick and eat them and take a few home with you as well!
However, the lemons are not ready to eat until after the first few really cold nights, usually sometime in late October/ early November. When they're ready they have an orangey color to them and they are huge!

Please don't pick them until then as its just a waste.

Some things we like to do with them :)

Make Lemonade
the lemons are almost sweet and very juicy
you need to experiment with how much water and sugar to use for your taste

preserved lemons

 Make Moroccan Inspired Preserved Lemons

Make Lemon Meringue Pie


  • 1  (15-ounce) package refrigerated piecrusts
  • Filling Ingredients

    • 1  cup  sugar
    • 1/4  cup  cornstarch
    • 1/8  teaspoon  salt
    • 4  large egg yolks
    • 2  cups  milk
    • 1/3  cup  fresh lemon juice
    • 3  tablespoons  butter or margarine
    • 1  teaspoon  grated lemon rind
    • 1/2  teaspoon  vanilla extract

    Meringue Ingredients

  • 6  egg whites
  • 1/2  teaspoon  vanilla extract
  • 6  tablespoons  sugar


Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pieplate (about 1 inch deep); fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.
Line piecrust with parchment paper; fill with pie weights or dried beans.
Bake at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned. (Shield edges with aluminum foil if they brown too quickly.)
Pie Filling Preparation
Whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan. Whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to a boil, and boil, whisking constantly, 1 minute. Remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.

Prepare Lemon Meringue Pie Filling; pour into piecrust. Cover with plastic wrap, placing directly on filling. (Proceed immediately with next step to ensure that the meringue is spread over the pie filling while it is still warm.)
Beat egg whites and vanilla extract at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, and beat 2 to 4 minutes or until stiff peaks form and sugar dissolves.
Remove plastic wrap from pie, and spread meringue evenly over warm Lemon Meringue Pie Filling, sealing edges.
Bake at 325° for 20 to 25 minutes or until golden brown. Cool pie completely on a wire rack. Store leftovers in the refrigerator.
            from Southern Living, APRIL 2004

Lemon Meringue Pie Fragrance Oil

I'd love to know what your favorite lemon recipes are! 
Leave them in the comments section below


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