“When Life Gives You Meyer Lemons,” an original painting, copyright Susan A. Walton, S. A. Walton Studio, Hudson, Florida.

This citrus-celebrating artwork will be complete soon and ready for shipping out this month. It is a cheerful and bright painting of my favorite Meyer lemon tree loaded with incredibly juicy deep-colored, almost orange Meyer lemons. It just needs a little more work and a final varnishing!

Unlike Eureka lemons, this variety of Meyer lemon doesn’t have the usual lemon trademark, a pointy-ended or football shape, though some do sport a little bump on the end. Meyer Lemons turn from green to a marketable yellow, but don’t stop there- they deepen to a rich and sunny apricot or orange hue when fully ripe. At that time they are very heavy and feel almost like a water balloon due to their soft, thin skin and the volume of juice they contain.

Meyer lemons are great for lemonade and desserts, of course, but one of my favorite uses is to quarter them and preserve them, skin and all, in a glass canning jar with sea salt, bay leaves, cardamom, and their own juices. Preserved lemons become meltingly tender and are a fabulous addition to roast chicken, baked carrots and olives, or any savory dish.

With sour cream, cream cheese, and sweetened condensed milk, you can juice a fresh lemon and zest it to make an awesome no-bake refrigerator pie. To enjoy all year, just make ice cubes of the juice and leave some zest in it.

The tree has clusters of lovely white and lilac-tinged blossoms that often appear while ripening fruit is still on the tree.

There are few pleasures which can compete with the fragrance of lemon blossoms flooding in through an open window on every night breeze, and with the sweet chirps and whistles of birds busily flitting among the branches in the morning.

I hope you enjoy my art.

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