I did manage to bake a cake and some cookies. For Sunday dinner at our cousins', I thought I would make my favorite Lemon olive oil cake. This is truly a fool-proof recipe. The cake turns out perfectly every time.
Our lemon tree has a abundance of lemons right now but the recipe only calls for one lemon so I decided to make candied lemon slices to use them to decorate the cake. This recipe was adopted from a Martha Stewart candied lemon slices recipe.
Candied lemon slices
2 large lemons
1 cup sugar
1. Prepare an ice bath
2. Slice 2 lemons thinly
3. Boil 2 cups of water, remove from heat, drop lemons slices in hot water and stir for one minute. (this gets rid of the bitter taste.)
4. Drain and plunge in an ice bath. Drain again.
4. Bring sugar and 1.5 cup water to a boil in skillet, stir to dissolve sugar. When liquid is clear and bubbling, reduce hear to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
5. Transfer to baking sheet lined with parcement. Let stand until ready to serve.
6. Have fun decorating!
Another way to use up the lemons is to share them with friends and neighbors. Right before Valentine's Day, I mailed a few to my friend Bella who is the biggest fan of my lemons. (Yes, my lemons have a fan base!) It's such a good feeling that she's enjoying my lemons from 1800 miles away.
I love my lemons. Aren't they beautiful?