I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally commited to using my harvest for something other than dog toys.
First I made a Lemon Easy-As-Pie, which is exactly that and is so good you have to give away the leftovers or you will eat the whole damn thing in one sitting and require hospitalization or at least a heart exam. (It’s the same recipe as for Key Lime Pie, just sub in the lemons which are much easier to get juice from than those miserly limes.)
Next, I made lemonade. While I have often advised my kids (much to their irritation) to make lemonade out of lemons, I have rarely taken that advice myself, at least not literally. I had no idea how much sugar is in the stuff. No wonder it’s so addictive. Best sugar rush since the Easter egg hunt.
Later this week, I’m making roast chicken with lemon, iced chamomile mint tea with lemon, swordfish with lemon, and so on, until my lemon tree is plucked bare, except for those unreachable ones on top that make the tree look like its having a bad hair day.
P.S. For more thoughts on making lemonade out of lemons, click here.
Makes about 6 cups
(Please note: Meyer lemons are a little sweeter than regular lemons. If you are using regular ones you may want to add more sugar.)
- 1 cup freshly squeezed Meyer lemon juice
- 1/2 cup superfine sugar
- 4 cups water
- Combine the juice and sugar in a pitcher and stir until the sugar is dissolved.
- Add the water and stir. Taste, and if it’s too sweet add more lemon.
- Refrigerate for at least thirty minutes and serve cold.