This is my contribution to this week's Harvest Monday - one lone ripe Meyer lemon (0.35 lb). Chances are I will not see another one until late next fall. My two year old tree is still producing blossoms and has about 50 immature lemons on it right now ranging in size from large marbles to small peas. I'm expecting that it will naturally shed about 60% of them. If I can get a harvest of between 15 to 20 lemons this year, I will be very happy.
So what does one do with a single lemon? I decided to add mine to a batch of wild blueberry preserves. The end result tasted good but was a bit too runny for me. If I were to make this recipe again, I'd use 1 and 1/2 pouches of liquid pectin instead.
Not just for breakfast anymore, I used a bit of my preserves to glaze this French Apple Tart. I quite like the vibrant magenta color it imparted.
Thomas, Gran is drooling. It's not a pretty sight ;-)
ReplyDeleteYummmmmm~~~~~~
ReplyDeleteI shouldn't be looking at this in the middle of the night, it makes me really really hungry.
I just love your lemon tree. It’s so small and it’s producing 15-20 lemons. I think that is a lot.
ReplyDeleteI continue to be inspired by your indoor lemons!
ReplyDeleteDid you soak the lemons first? I read somewhere that soaking the lemons (something about the pith) was the key to gelling.
ReplyDeleteOh the tart looks delicious.
ReplyDeleteWhat a beautiful dish! I really think I need to get one of those lemon trees, I would be happy with even a few, and 15-20 sounds great! How big is yours now?
ReplyDeleteThomas, can I borrow you for a week or two? :)
ReplyDeleteI am sowing some Pak Choy and Hon Tsai Tai today, see what an influence your cooking (photographs) have had on me?
What a special treat, fresh grown lemon this time of year. Enjoy! It all looks wonderful.
ReplyDeleteLorie
When life gives you lemons, Thomas, you always make something yummy out of it!!
ReplyDeleteThat looks delicious! I bet that would be great over ice cream too!
ReplyDeleteThat looks delicious. And, the lemon looks perfect.
ReplyDeleteOooh, looking at that is making me hungry, it looks fabulous.
ReplyDeleteOh so delicious!!! I had the opposite problem when I made blueberry preserves a few weeks back--it was too thick! So I'm adding it to yogurt, oatmeal, smoothies, and vanilla ice cream. Maybe I'll try a tart. Would you mind sharing your recipe?
ReplyDeleteOh, duh... Followed your link to the link of the recipe. ;-)
ReplyDeleteWonderful use of that lemon! Mmmm... must remember not to read your blog in the evening when getting hungry!
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