Jean is right - it's nothing to do with the lemon tree. Probably you have allowed a vigorous shoot to grow from below the graft line, so you now have the rootstock fruiting. This could be a sour orange or a trifoliate or citrange. Are the leaves different on the part producing sour oranges? If so trace the branches back down and cut it off low down where it joins the main trunk.

The first link is for making/using lemon curd: http://ths.gardenweb.com/forums/load/cooking/msg0117114015932.html This one is for making/using limoncello: http://ths.gardenweb.com/forums/load/cooking/msg0323334527237.html Here is a recipe from 2011 for a pudding cake--looks good! Posted by doucanoe (My Page) on Sun, Jan 23, 11 Made these last night, a light, elegant, and as it turns out, a super easy and wonderful dessert! Made six, brought the remaining four to my mom's for dinner tonight with mom and my sister. Still fabulous! If you are looking for something ridiculously easy, super good and actually not too bad as far as calories and fat, this is a keeper recipe! Image Hosting by PictureTrail.com Meyer Lemon Pudding Cakes 1/3 cup sugar 1/4 cup sugar, plus additional for ramekins 1/4 cup all-purpose flour 1/4 teaspoon salt 2-3 Meyer or regular lemons 3 large eggs, separated 2 tablespoon butter or margarine, melted and cooled 1 cup whole milk 1 pint raspberries, for garnish Fresh mint sprigs, for garnish Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess. In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture. In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes. Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins. Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims. Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer. Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm. Recipe for Lemon Brownies from a lady I really miss! Lemon Brownies Marilyn-Cooking Forum 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350�. Grease and flour the bottom only of a 9X13X2-inch baking pan. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest. Another goodie from about the same era: GLAZED LEMON LOAF WITH RUM ================================== Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale. 4 cups all purpose flour 3 tablespoons baking powder 1 teaspoon salt 1 3/4 cups cup sugar 2/3 cups melted butter 4 eggs, lightly beaten 1 1/2 cups milk 1/2 cup rum Grated zest of a lemon 1 tablespoon real vanilla Lemon Glaze 4 tablespoons icing sugar (powdered) 2 tablespoons rum 2 tablespoons lemon juice Preheat oven to 350°F. Lightly grease 3 or 4 loaf pans (depending on size) Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to smooth out mixture. Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm. Glaze, Blend ingredients until sugar is dissolved. Servings: 4

the first is a surprisingly good "cheater" recipe and there is no sodium in the lemonade, a very small amount in the balsamic and so little ketchup that i doubt that would be a concern either. the 2nd recipe is higher in sodium (and a bit more work) but still, i doubt the amount of sodium is remarkable. on the other hand, the carb count would be up by a fair amount in both recipes if that's a concern...but both are T & T and very tasty--enjoy! Crock Pot Lemon Chicken 3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper) brown the chicken in a skillet (I usually skip that) mix together in a crock pot: 6 oz can of lemonade (undiluted) 1 tsp balsamic vinegar 3 T brown sugar 3 T catsup add the chicken and cook on high for 3 to 4 hours Lemon Chicken (leen ann chin) 8 servings 2 whole chicken breasts (2#) 1 T vegetable oil 1 egg 2 tsp cornstarch 1 tsp salt 1 tsp soy tsp white pepper ¼ C all purpose flour ¼ C water 2 T cornstarch 2 T vegetable oil ¼ tsp baking soda ¼ tsp salt ½ C chicken broth ¼ C honey 3 T lemon juice 2 T light corn syrup 2 T vinegar 1 T vegetable oil 1 T ketchup 1 clove of garlic, chopped ½ tsp salt dash of white pepper peel of ½ lemon 1 T cornstarch 1 T cold water ½ of a lemon, thinly sliced Remove bones and skin from the chicken; cut each breast into fourths. Put the chicken into a shallow glass dish or plastic bag. Mix the next 6 ingredients (vegetable oil through white pepper) together and pour over the chicken, turning to coat. Refrigerate for 30 minutes and remove the chicken from the marinade, reserving it. Heat 1 1/2" of vegetable oil in a wok to 350 degrees. Mix the reserved marinade and next 6 ingredients (flour through salt) together and dip the chicken into the batter. Fry 2 pieces at a time until light brown, about 3 minutes. Drain on paper towel. Increase heat to 375 degrees and fry all of the chicken at one time, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces, place in a single layer on a heated platter. Heat the next 11 ingredients (chicken broth through lemon peel) together until boiling. Mix the cornstarch and water together and stir into the sauce. Cook and stir until thickened, about 10 seconds. Remove the lemon peel. Garnish the chicken with the lemon slices and pour sauce over the chicken. Do ahead directions: after frying the chicken for 3 minutes, cover and refrigerate no longer than 24 hours. Prepare the sauce (removing the lemon peel after heating); cover and refrigerate no longer than 24 hours. Just before serving, slice the lemon. Heat the vegetable oil in the wok to 375 degrees. Fry the chicken all at once until hot, turning once. Cut each piece into 5 or 6 pieces and put onto a platter. Heat the sauce to boiling, garnish the chicken and pour on the sauce.

The actual recipe: HERBED LEMON MARINADE 1/2 cup freshly squeezed lemon juice 1/2 cup dry white wine 1/2 cup olive oil 1 tablespoon chopped fresh rosemary or (1/2 teaspoon dried) 1 tablespoon chopped fresh thyme or (1/2 teaspoon dried) 1 tablespoon chopped parsley 1 teaspoon grated lemon rind 3 cloves garlic, thinly sliced salt and pepper, to taste In a glass bowl, combine lemon juice, wine, oil, rosemary, thyme, parsley, lemon rind and garlic. Season marinade with salt and pepper to taste. Marinate meats from 2 hours to overnight, depending on how much flavor is desired. Makes about 2 cups