We have a lemon tree, a very prolific lemon tree. Everyday a few lemons drop to the ground, and I hurry to pick them-up because I don’t want them to rot. But what am I supposed to do with all these lemons? We’ve been adding them to ice water, which most definitely helps to quench our thirst, and as a staple alongside Oresto’s fresh fish. But I needed to find a use for a couple dozen lemons, and fast, because they were getting soft
The simplest choice was to juice them and make lemonade. But you can only drink so much lemonade. So I tried something else: mixed the lemon juice with simple syrup and a dash of salt and poured the concentrated concoction into ice cube trays. This turned out to be a great way to add electrolytes to an otherwise boring glass of water. And how does the saying go? If a tree gives you lemons, make lemon bars! I searched through recipes, trying to find the simplest one, settled on one that used yogurt, since we are in the land of thick, creamy yogurt. Jonathan and I made a double batch using a few simple ingredients and they turned out creamy and delicious—more tart than sweet. Next time though, we will add more lemon zest for even more tartness. Now we have a few dozen lemon bars in the freezer that we can eat for dessert over the course of the next couple weeks—if they last that long.
Oh god, that all sounds divine! Mouth is watering!
The kitchenware pottery in many of your pictures is beautiful. Where was it made - Greece, Bulgaria?