I’m back! I was traveling for work recently and once I got home I got hit with a whirlwind of writing reports, playing birthday dinner hostess, preparing for upcoming field work this summer, and my favorite: doing quality control on data entry into our master database at work (kidding). And I think spring has FINALLY arrived in Helena–we’ve had 2 nice weekends in a row and I have spent as much time as I can outside working in the yard and garden. And you know what? The garden is alive! More on that later…
First things first: my little lemon tree produced 7 lemons this year, a record for me. For many people growing lemons in a warm climate, this may seem unimpressive, but I was quite pleased to have 7 fully ripe lemons in Montana. I gave away a couple of lemons to friends and I had 4 left. What to do with my bounty? Then one day it hit me: lemon meringue pie! Of course! And I can use eggs from my gals, too! And it was settled.
Meyer lemons are quite a bit smaller than the lemons you find at the grocery store but they have a wonderful flavor. I ended up using 3 lemons, which means I still have one more–maybe I’ll make some lemon rosemary shortbread cookies.
If you want to watch my kitchen calamities, the video will hit on a couple of good ones. If you just want the darn recipe without any of the monkey business, you can find it here.