Well, it is that time of year again, when citrus trees are full of fruit and that includes the lemon tree at Double S Farms.
Growing up in California, we always had a lemon tree in the backyard and I kind of took them for granted. Then I grew up and moved into my first house in Arizona, which didn’t have a lemon tree although we did have grapefruit and oranges.
I love lemon trees and will maybe plant one in our side garden next year.
You know who else likes lemon trees….. Jose, the migrating hummingbird. Jose is a Costa’s Hummingbird and he is quite tame, letting us approach him fairly closely to take pictures. You can read more about Jose here.
Okay, back to lemons…..I am so thankful that my mother and sister are very generous with their lemons and I frequently have more lemons then I know what to do with.
*By the way, it is time to fertilize your citrus trees, if you have not already done so this year.
In order to make the lemon harvest last longer this year in my kitchen, I filled ice cube trays with lemon juice and then put them in a ziploc bag that I keep in the freezer. So, when I need a little lemon juice for a recipe, I just grab an ice cube or two.
I also zested the lemons and have also frozen that as well. So, I am well prepared for cooking.
You can learn how to freeze lemon juice and zest, here.
Another thing that you can do with your lemons is to make natural air fresheners. They really do scent the air without having to use ‘air-fresheners’ made from chemicals. You can learn how to make your own, here.
Each year, my mother (Pastor Farmer), makes a delicious lemon cream pie. It is very light and just so yummy. She graciously wrote out the recipe so that I could share it with all of you.
I hope you enjoy it!
Graham Cracker Pie Crust
Two 12 oz. containers of whipped topping (Cool Whip)
One 14 oz. can of sweetened condensed milk
1/2 cup lemon juice
1/2 cup grapefruit juice
Beat together whipped topping and sweetened condensed milk. Then add the lemon and grapefruit juice.
Pour into graham cracker pie crust and chill for at least 2 hours.
*This pie can be frozen and you can substitute more lemon juice for the grapefruit juice if desired.