The lemons from my dad's lemon tree. Sadly, (but luckily for us) my dad is allergic to lemons. Consequently, my husband and I were sent home with a bag full of Meyer lemons. The possibilities for desserts are endless - my husband makes an awesome lemon ice cream or I was thinking about lemon squares or lemon tarts. I also found a lemon cake recipe in Martha Stewart - the filling is lemon curd while the frosting is whipped cream. Yum.
Yet, I came up against two issues: one is that I find them beautiful and after putting them in a bowl, I have grown used to looking at them as the centerpiece on my dining room table. The second is I gave up sugar for Lent. Probably, I will end up making a huge batch of lemon curd and sticking it in the freezer so I can make a lovely lemon cake for Easter. In the meantime, I think I might indulge in a german pancake sans sucre but doused in butter and lemon.
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