When life gives you lemons…

You know what comes next: make lemonade!  Well, I just may, after I received one of the more clever, original house-warming gifts: a lemon tree (thanks big sis!).

It arrived in a relatively small, brown UPS box, with simple instructions to get started (soak roots for 3 - 5 hours, then repot into an 8 – 13 inch diameter pot, using a 5 lb. bag of Miracle-Gro’s Potting Mix) and straightforward tips for maintenance (keep in sun, water 2-3 times per week; continuity is key).  Upon arrival, my plant already had 6 lemons on it, although none quite ripe enough yet.  I look forward to making the recipes below once I’m able to harvest the fruit. 

Readers, I’d be curious to know:

1. What is your favorite recipe using lemons?
2. What is the most unique house-warming gift you have ever given or received (and where’d you get it?!)?

 Lemon Chicken

 [source: Martha Stewart]

Ingredients, Serves 8

• 1 tablespoon grated lemon zest
• 1/3 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
• 2 tablespoons olive oil, plus more for grates
• Coarse salt and ground pepper
• 4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
• 4 lemons, halved crosswise
• Oregano sprigs (optional)

 Directions

1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs

 

Lemon Squares

  [source: all recipes]

Ingredients, Serves 8

• 2 cups sifted all-purpose flour
• 1 cup confectioners’ sugar
• 1 cup butter, melted 
• 4 eggs
• 2 cups white sugar
• 1 teaspoon baking powder
• 1/4 cup all-purpose flour
• 5/8 cup lemon juice (from about 5 lemons)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

 [source: meyer lemon trees]