Lemons to Pie


Today’s post is about preparing dessert for Easter Sunday.  Part of the dessert, anyway.

It has been over a year since I have been following the growth of the lemons on my dwarf lemon tree. Recently I blogged about how I thought they were ripe, and discussing what I should do with my largest crop of lemons — 4.

Today we took care of that. The decision was Lemon Meringue Pie.  Everyone in the family participated in preparing them.

First it started with the prebaked crust. Betsy did that:

Then I started harvesting the crop:

Then I juiced the lemons

Carly provided general assistance and much of the cinematic recording.

I then started cooking the filling:

But of course, it also had to have the final touch — Meringue:

Which was then baked to a dark golden brown:

Which gave us all our Easter baked goods:


Lemon Zest


Back in January of 2017 I wrote this post about the flowering of my indoor dwarf lemon tree. I had a horde of blossoms, and was trying to figure out how to make sure they would pollinate without the assistance of outside insects that we didn’t inside the house.

In April of 2017 I wrote this post about the success of the pollination effort, with at least 10 very small green lemons growing on the tree.

Today I have 4 probably ripe lemons I hope to harvest soon — once I figure out what use to make of them. It took a good year to get to these ripe lemons, and I don’t know where or how many of the green ones disappeared to, but 4 lemons is a small harvest but a big success after the years of owning the tree with no harvest.  And it is much better than the harvest on the dwarf lime tree — with only a couple blossoms ever and no fruit ever started.

So here are a few pictures of the lemons  before they get harvested.

Should we use food grains to create gasoline?


As someone who grew up in the farming community (dairyman’s son), I have a passing acquaintance with some of the agricultural issues of the day. Thus I have heard the talk, back and forth, about the pros and cons of using ethanol from grain as an energy source.

Which is why I found this video from the Peterson Farm Bros an interesting take on the process.

One of the chief complaints made about ethanol is that it is creating food scarcity by using food for fuel. In their video, the Petersons make the case that it actually benefits both the food supply and the fuel supply.

Ethanol is created by the fermentation of sugars. Most of those sugars are gotten from various grain crops. The demand for ethanol increases the demand for the crops it is made from. This increases the price of those crops, making them more profitable for the farmers to grow.

But besides benefiting crop farmers, it also benefits livestock farmers. Livestock farmers use the byproducts of the ethanol process, called DDGs. I looked up the definition:

Distiller’s dried grains with solubles (DDGS) are the nutrient rich co-product of dry-milled ethanol production. Its utilization as a feed ingredient is well documented as both an energy and a protein supplement.

How does this work? The ethanol plant uses the starch from the plants to create the energy in the fuel for cars and other vehicles. The livestock farmers use the protein from the plants, now concentrated in the DDGS, to supplement the feed they are giving their livestock.

This cycling of the byproducts back into livestock production efficiently ensures that all parts of the plant are used, and nothing wasted, by the production of ethanol.

Besides the benefit to farmers, it also benefits consumers. It reduces dependency on foreign oil and is a renewable  sustainable energy source. It does not take food away from people or livestock




Back in January I wrote about the flowering of my indoor dwarf lemon tree. I am glad to report at this time that I now have at least 10 very young, very green, very small lemons growing on my tree. That isn’t many compared to all the blossoms it had, but in all the history of the tree I think we’ve had maybe 2 lemons make it to the yellow stage, and never 10 green ones all at once.


How many young lemons can you see?

The tree is also sending out new blossoms, so the possibility of  more lemons is there.

Back in January I had asked about pollination, and gotten several suggestions. I had tried the Q-tip pollination method, but have no idea whether that actually succeeded, or whether these lemons are from other blossoms that did themselves.


New lemons, dying blossoms…

Now my question is, how long does it take? The one article I looked up, indicated that the tree, with the right “weather” conditions, could bloom and bear fruit year-round. And from blossom to fruit could be 6-9 months. So since those blossoms were in January, I’m guessing fruit could ripen from July to October. That is a pretty broad timeframe.

So, after years, will I finally get a “crop”, or will something blight my harvest?