Lemon bars, lemon pound cake, citrus butter cookies, and a shrimp stir fry all made the cut that year. As I was baking I noticed that these weren’t anything like the lemons I was used to at the store. These were round and plump with smooth skin. They were so juicy even one slice of the knife spilled juice all over the cutting board. They weren’t sour and bitter, but tangy and mildly sweet. … More Lemon Survival