Last of the Lemons

December 11, 2018

I have made it a practice for most of my life to stay out of the yard. I kept the house and cooked the meals, and my husband took care of the mowing, the planting, and the pruning. Old-fashioned, right? I just didn’t like to get hot and sweaty.

But in retirement, I have discovered that I love growing things. I don’t even mind weeding!

One of my treasures is a lemon tree we planted several years ago in a sunny spot in the northeast corner of our yard. Due to a cold snap, I have just come in from picking the last of the lemons – 23 to be exact. I had already harvested over 50 lemons earlier in the season, and was letting the last of the crop enjoy maturing on the limbs that have supported the fruit since last spring.

I have shared a few lemons with neighbors and friends, but am surprised when someone tells me they don’t know what to do with lemons. Well, there’s always lemon water, being touted by all the nutritionists. A large glass of lemon water reportedly has the following health benefits: promotes hydration; provides vitamin C; helps with inflammation; fights colds and flu; enhances digestion; improves brain function; flushes out the urinary tract; and gives you fresh breath! That ought to have you scampering for the kitchen to make a tall glass of lemon water!

The lemons I picked earlier in the season needed to be used within a week or so, as they began to lose their fresh-picked look almost immediately. I froze the juice in ice cube trays, and then popped the frozen lemon juice into freezer bags.

My favorite way to use the juice is to make lemon bars – I’ve probably made 10 recipes so far this season and can’t seem to get enough of the delicious short bread crust and the lemony custard filling. A couple of hints: It is important to cook the filling until it is solid, and to measure the lemon juice exactly. Too much lemon juice and the filling will never set.

Line a 9-by-13-inch metal baking pan with parchment paper. Preheat oven to 350 degrees F.

In a large mixing bowl, stir together the butter, 2 cups flour and 1 cup confectioners’ sugar with a metal or wooden spoon. Press into the parchment lined pan. Bake for 20 minutes, until the crust is brown around the edges.

While crust is cooling slightly, whisk together the eggs, sugar, baking powder, remaining flour, and lemon juice in the same bowl that you made the crust in. When the filling is thoroughly combined, pour it evenly onto cooked crust. Bake for an additional 30 to 35 minutes, until the filling appears set and has begun to brown slightly around the edges.

Cool completely in the pan. When cool, place about 2 tablespoons of confectioners’ sugar into a sieve and tap it as you move it around to distribute sugar evenly over the cooled crust.

Lift the parchment out of the pan and place it on a cutting board. Cut into small bars. Store in airtight container with a tight-fitting lid. Can also be frozen.

Makes 24-32, depending on size.