Hello! Mike, JoJo! Hey, Mandarin! :-) Both Mike and JoJo are correct. I do have a variegated pink Lemon, I did re-pot in Gritty Mix, and the only problem I've had was my fault...leaving it where the deer were able to get at it :-( Now that it's indoors, it's blooming nicely. It is in a smaller terra cotta pot, though, and so I have to water about every 4 - 5 days or else the leaves begin to curl. Spider Mites are a constant issue with all of my Citrus, so I just spray them with Neem Oil + Pro-TeKt every couple of weeks (or if I see any fine webbing appear). I, too, left my pink Lemon in the nursery soil for its first season....but in November, we had a cold-snap in the upper-20F's and my Citrus took some leaf-damage. I was very unhappy with the idea of leaving the tree in the old soil for another Winter (I purchased in January and the tree struggled those first months). Then we had a storm that knocked the tree over and loosened it in the pot - so I figured it was time to re-pot, even though it was late in the season to be doing such a thing. I really like the 5-1-1 for Citrus, although it does break down sooner than true Gritty Mix. Here's a pic of my poor pink Lemon after the deer got to it. This is what I found early in the morning.

I can't see why not? I think the instructions only warn of sprayng in hot sun, right? I would be more concerned about the critters in your mix..For that I use a Neem Oil soapy water mixture and soak my plants if a must. MIke

That cake looks delicious! ! I can almost imagine how delicious and refreshing It would be on a hot summer day. Ever since I first read about Meyer lemons on this forum, I have watched the stores here for them. No luck at all. Yesterday I was in the store, They had "Texas Valley Lemons", which are pretty common around here this time of year. I've never bought any, Because they never look very good. BUT! ! ! Lo and behold! In small letters, Under the name "Valley Lemons" it said "Meyer Lemons". I've never seen that before! They really don't look very good, But they are shaped like those in the pictures Ya'll post here. I bought a couple to try, (Hopefully today.) In the Lemon blueberry muffin recipe Annie posted a few days ago. I'm definitely saving this cake recipe to try later on! Rusty

Lemon Steamed Pudding With Berry Compote Pudding Softened butter for ramekins ¾ cup granulated sugar plus additional for ramekins 1 cup buttermilk ¼ cup lemon juice 3 eggs, separated ¼ cup plus 1 tablespoon all-purpose flour ¼ teaspoon salt Zest of 2 lemons, finely chopped Berry Compote* 2 cups blueberries 2 cups raspberries 1/4 cup sugar *I used a berry sauce, instead of the compote. Pudding Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched. Compote While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve puddings at room temperature, or reheat in a warm-water bath before inverting onto plates and surrounding with compote. Courtesy: Craft _________________________________ Meringue Daisies with Lemon Curd For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a tiny dot of meringue on each corner. Using a medium star pastry tip -#21 is good- quickly piped the discs onto parchment, then piped the daisy petals on the base. Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling. Bake for 2 hours. Make sure the meringues do not take on color - they should remain white. Lemon Curd 4 large egg yolks ½ cup + 2 tablespoons granulated sugar 3 fluid ounces lemon juice 4 tablespoons (2 ounces) unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. Dont allow the mixture to boil or it will curdle. When the curd has thickened, pour at once into a strainer. Cool, and store in airtight container. Meringue 4 large egg whites, room temperature ¼ teaspoon cream of tartar 1 cup superfine sugar ½ cup confectioners sugar ½ teaspoon vanilla extract Preheat oven to 200°F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectioners sugar and vanilla and beat another 2-3 minutes, until stiff peaks form. Immediately put meringue in a large pastry bag, and pipe the discs. Bake 2 hours in a preheated 200°F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months. Courtesy: Sol Sol