The lemon tree is very pretty on the way to the dry waterfall. And in the middle of winter, it displays the largest, most beautiful lemons I have every seen. Next year I will have an electric citrus juicer to make life easier; this year I managed by hand.
Lemon freezes very nicely in ice cube trays which you then take out and freeze in freezer bags. That way when it comes time to make lemon squares, they're ready for the asking..
Lemon Squares made with Montserrat Lemons:
Butter an 8"x8" glass baking dish
Most lemon square recipes call for confectioner's sugar, which would be great if I had a Whole Foods Market because I refuse to use white sugar in my recipes. Ashok's happened to have brown sugar that was finely ground. If you are not so lucky, you can take regular brown sugar and blend it in your blender to a finer consistency before use.
Mix in a food processor (my favorite way to bake these days)
3/4 cup of white flour
1/4 cup of finely ground brown sugar
1/4 tsp salt
Add 6 TBS of barely softened butter, 1 TBS at a time on high speed to a pea-like consistency. This time, my pea like consistency looked more like little ping pong balls.. they work anyway.
Now firmly press this mixture into the bottom of your baking dish and bake at a preheated oven at 325 degrees for about 20 minutes. While the crust is baking...
In the same food processor, combine on high speed:
3 large eggs
1 cup of finely ground brown sugar
To this mixture quickly process on low speed
1/2 cup plus 1 TBS fresh lemon juice from lemon tree
Now add 2 TBS of flour and just barely mix on very slow speed.
Stir to make sure sugar and flour are properly combined and then pour over crust
Bake at 300 degrees for about 40 minutes until the lemon and eggs have set.
Let cool and put in refrigerator for an hour. It's best to serve at room temperature after cooling. Delicious!