It’s the tail end of winter and the lemons are everywhere. I live in an adorable neighborhood where people fill their yards with fruit trees, flowers, and crazy-looking succulents. One house a block and a half down from me has a lemon tree out front, brimming with fruit every year in late winter. Right now there are a hundred, maybe two hundred, fruits on their tree. Every time I walk by, I consider knocking on their door and asking if I can buy a bucketful. To turn into lemon bars, lemon tarts, lemon meringue pies, lemonades.
I haven’t worked up that much neighborly courage yet. The lemons in today’s recipe aren’t from my neighbor’s tree, but even the ones from the market are amazing this time of year.
Kitchen In The Hills 