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® ® ® ® for the love of Lemons Indoors and out, a potted citrus offers year-round delight. the basics PLANT Plant your tree in a pot that’s just a few inches larger than the container it came in. The pot restricts the tree’s growth, keeping it a manageable size for moving to a sunny spot or indoors in the winter. TIP: Once fruit on the tree is ripe, you can pick as needed— lemons will hang out happily for many WATER Water deeply until moisture runs out the drainage holes, and elevate the container to sit above any standing water. Keep soil moist but not soggy. COMING 05.09.21 LIGHT Whether indoors or out, plants need at least eight hours of direct sunlight to thrive. Southern exposures 1 3 1½ 1 3 ¼ ½ ¼ 1 PRUNE Lemon trees can handle being pruned or can be left alone. Just be sure to slice off “s months. STORY BY JOHANNA SILVER, RECIPE BY SHELLI MCCONNELL, PHOTOGRAPHY BY PRODUCED BY SCOT T J. JOHNSON, FOOD STYLING BY CHARLES WORTHINGTON CARSON DOWNING, ICONS BY (LEFT TO RIGHT, TOP TO BOT TOM) ABDO, QOMARIYAH, NAWICON & KYLIE HANA / THE NOUN PROJECT CHEERFUL LEMON TIPS & TRICKS I Little Lemon Meringues Prep: 30 minutes Total Time: 2 Makes: 12 servings t’s easy to smile when you are looking at a lemon tree. The sunshine-y fruits are inherently cheerful. And with year-round glossy foliage and aromatic spring flowers, having one close by can enhance any season. Beyond its inviting look, a lemon tree also offers substance. A squeeze of lemon can complement a tall glass of iced tea or become an ingredient in a refreshing dessert. Simply gathering its fruit makes an impromptu gift for family and friends. Here we share basics for getting started with your own tree and care tips to keep it going. Then, when you are ready, a sweet idea for what to do with your first harvest. extra-large lemon eggs cups sugar Tbsp. cornstarch Tbsp. water cup butter, cut up tsp. vanilla tsp. cream of tartar cup sweetened whipped cre 1. Remove 1 Tbsp. zest and s 3 Tbsp. juice from lemon. Separ whites from yolks. Place whites bowl and set aside at room tem Place yolks in a medium bowl. 2. For lemon curd, stir togeth of the sugar and the cornstarch small saucepan. Stir in 1½ tsp. o lemon zest, the juice, and the w Cook and stir over medium unti thickened and bubbly. Gradually about half of the hot mixture int yolks; return mixture to saucep to a gentle boil over medium, sti constantly. Cook and stir 2 minu Remove from heat. Stir in butter Transfer to a bowl and cover sur with plastic wrap. Chill at least 1 3. For meringues, line a baking with parchment paper; draw twe 2½-inch circles on the parchmen turn paper over. Preheat oven to In a large bowl beat egg whites, v and cream of tartar with a mixer medium until soft peaks form. Ad remaining 1 cup sugar, 1 Tbsp. at beating on high until very stiff pe form and sugar is almost dissolve Fold in the remaining 1½ tsp. lemo Spread or pipe meringue over circ paper, building up sides to form sh 4. Bake 35 minutes. Turn oven meringues dry in oven with door at least 1 hour. Remove meringues oven; peel off paper. 5. Spoon lemon curd into merin and top with whipped cream. Serv immediately. MAKE AHEAD: Unfilled merin

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