We’re incredibly lucky to live in an area with somewhat mild weather, friendly to all manner of citrus trees. We have a very old Eureka lemon tree in our backyard so I’m never without lemons. And we also have a fledgling Meyer lemon tree, for that prized of all citrus. Our tree is just beginning to produce a decent amount of fruit. After years of struggling in a large planter, we finally gave it a permanent home in the ground. It’s thriving and I’m thrilled. There’s another tree in the front yard of a house that’s two door down and even though I’m free to take all the lemons I want from there (it’s a prolific year-round producer) it’ll be nice to have my own supply.

When I have pounds of Meyer lemons on hand, I make lemon curd. It’s a great goody to give out, too. This batch was baked onto a buttery shortbread to make tart, luscious lemon bars. They are really, really lemony – perfect treat to make for Assana’s birthday, since she loves all that is tart. These are a little different than a standard lemon bar – the shortbread is baked separate from the curd that is made stove-top, then it’s baked again once the lemon curd is put on top. They’re really, really good. In fact, the lemon curd is so good I’m going to make it again to serve on its own.
For the recipe, go to Chronicle Books.

• Lemon Lust Bars (Flour, p. 152)