I love lemons and am envious - living in NH - of everyone who gets to have loads of them fresh off the tree. Enjoy!

My Myers lemons aren't ripe yet, but they even taste good before they ripen. Sort of a lemon/lime taste. YUMMMMM!!

Make some lemon curd....just a bit and think of me as youa re eating it!
Linda C

You got it, Linda. Heads off to the kitchen, humming to herself.....

You don't need to make a simple syrup with water and sugar - you can simply combine the sugar with the lemon juice and add the water later. That makes much better lemonade, and lemon juice dissolves the sugar without any cooking or boiling. This method seems to reduce the acidity of the lemon juice and gives it a very smooth flavor. However, this does not use the lemon zest, but you can save lemon rinds in the freezer for when you make chicken stock.

I just got a new Meyer lemon tree, and I have it in a wine barrel planter until I can get my yard ready to plant it in the ground. I think I can leave it in the planter for a couple of years, and I plan to get a lime tree as soon as I find the kind I want. I felt horrible when I left my citrus/fig/mango trees in Venice, but I will replace what I need as soon as possible.

Lars

Meyers do wonderfully well in planters...I've had mine in a planter for about 5 years. We rent, and so I've got my fruit trees in planters until we buy...getting a head start on my back yard orchard!

Excellent advice, Lars. Thanks!

I love lemons....wish you were closer. LOL
Lemonaide pie...Lemoncello,

Linda

Oh yes, add me to the list of people who love lemons. I'm not a huge fan of lemonade, for some reason, but I love lemon squares, lemon bars, lemon curd, lemon meringue pie....

As for the evil ex-MIL, my own evil ex-MIL loves me now, since she's figured out that her wonderful son could and did do much, much worse, LOL.

Annie

You could 'zest' several of the skins and freeze it for later use. Also, cut up some of the rinds into super thin slices and freeze. I always have orange and lemon zest and slices for cooking right in my freezer so I don't have to go out and buy a couple of lemons or oranges.

I recently made my orange/tomato marmalade and used the slices in that.

Actually, I tried the method of dissolving the sugar in lemon juice, as opposed to the simple syrup, and I prefer the syrup method. Meyers are what I grow (I have 3 bushes; the Improved Meyer is only a tree when grafted) and they're not very acidic anyway. My neighbor has a Lisbon, though, so one of these days I'll try the first method with hers to see if it works with those (Lisbons are similar to the standard grocery-store type).