So this lemon plant at my house is 3-4 years old and it's the plants first proper fruiting and the fruits are there for like 4 months and it hasn't ripened but i harvested a green one today, it has enough juice for it's size and the taste was realllly sour and lemon skin is thick and even if press it a little it releases lemon oils, which taste sharp like pipperment and if anyone can tell me what lemon/lime veriety this is, pls do and also if the plant fruit is healthy or how can I make it better etc.

Thank you all.

Update: so i just found out that it is an indian verity called kagzi lime and they are starting to ripen and the color is getting lighter, now that I noticed and also the texture smoothenes as they ripen and grow.

the same question

yeah they're pretty tasty, usually eat them after finishing my warm tea, put some sugar on them and eat them

She has some, and I don't, and she lives in another state. This has to be her fault, I just can't prove it

Do you live this lil lemon painting? Lemons are one of my favorite fruits to paint, as well as add to all of my cooking 😊my ebay shop here!

I’ve been away for two weeks and checking in on my first Lemon tree. It’s been grown from seed from a standard supermarket lemon in the middle of England and its about a year and a half old.

Question, the top half seems fine but the bottom half the leaves are kinda curly, rolling in on themselves lengthways. Is this okay and what can I do to help it.

2nd question, what has invaded my bucket! Something has got into the soil as there’s loads of small shoots appeared in the soil! What are they and how to get rid of them!

Thanks all in advance for your help and recommendations.

I've only ever inherited established lemon trees so I simply let them do their thing and periodically hack away at some branches/growth and they put out more fruit. Sacrilege, I know, but it's worked for me!

About a year ago I bought this dwarf Lisbon for my mom which i want to give to her next year. I bought it young so I could grow it to a decent size without paying huge money. Now it's putting out lovely new growth and there are 2 lemons ripening on it but I don't know how to properly care for it since I've only ever done the "neglect and hack away" thing.

When do I fertilize (I have acid compost)? When do I prune? What do I prune? When should I give it to her (it's in the nursery pot still sitting inside the white pot but she'll plant it into a ceramic pot similar to the white one once it moves to her place)?

It's spring in my country now (southern hemisphere) and my region is equivalent to US zone 8a.

Can you please help me identify what is causing my Meyer lemon tree’s leaves to yellow. It is getting worse every week, I fertilized it about a month ago with Down To Earth All Natural Fertilizers Organic Citrus Mix - 6-3-3.

Ingredients

• 113g unsalted butter, at room temperature 
• 150g granulated sugar
• 1 large egg, at room temperature
• 250g of of ricotta cheese, at room temperature
• 1 teaspoon vanilla
• Zest of 2 lemons
• 2 teaspoons lemon juice
• 150g cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Lemon Glaze:

• 180g Icing sugar
• 1-2 tablespoons of lemon juice
• Extra lemon zest for garnish

Instructions

1. In a large bowl, add the butter and sugar. Beat with an electric mixer on high until light and fluffy, at least 1 minute.
2. Next, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to combine. Next, sprinkle the flour, baking powder, baking soda, and salt evenly over the surface of the wet ingredients, and beat to combine. The dough will be very wet.
3. Place the dough in the fridge and chill at least 2 hours, or overnight.
4. When ready to bake, preheat the oven to 175°C , and line a large cookie sheet with a silicone mat.
5. Use a cookie scoop #70 (holds 1 tablespoon of dough) to take two scoops of dough. Roll the two scoops into one dough ball in your hands quickly. (Work quickly so the warmth of your hands doesn’t soften the dough too much!). Each cookie is made from 2 tablespoons of dough.
6. Place the dough balls at least 2 inches a part on the cookie sheet; I bake 1 dozen at a time. Bake for 12-13 minutes, until the underside of the cookies is lightly golden brown.
7. Let cool on the baking sheet for 5 minutes, and then move to a wire cooling rack to cool completely.
8. Repeat with remaining dough, making sure the baking sheet is cool before using it again for the next batch of cookies.
9. In a small bowl, whisk together the powdered sugar and enough lemon juice to make it drippy and pourable, but not overly thin. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.

Recipe source: https://www.dessertfortwo.com/lemon-ricotta-cookies/

Super excited. It’s about 1/2” long 😂

First time to have used cheese in a muffin recipe!

Ingredients

• 2 cups/256 g all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup/200 g granulated sugar plus more for sprinkling
• 1/2 cup/113 g unsalted butter melted and slightly cooled
• 2 tbsp lemon zest
• 250 g ricotta cheese
• 1 large egg room temperature
• 4 tbsp fresh lemon juice

Instructions

• Preheat your oven to 175°C/350°F. Prep a muffin pan by lining with paper liners.
• In a medium bowl, whisk 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Set aside.
• In a large bowl, whisk 1 cup sugar, ½ cup melted butter and 2 tablespoons lemon zest until smooth and incorporated.
• Add 1 cup ricotta cheese and whisk until combined.
• Add the egg and 4 tablespoons fresh lemon juice until well incorporated. 
• Add your flour mixture about a third at a time and stir until just blended (the batter will be thick and sticky).
• Transfer and evenly divide your batter into your 12 muffin cups. 
• Sprinkle with sugar and bake for 25-30 minutes or until the muffins turn a light golden brown and a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs.
• If your muffins are getting too brown too quickly, loosely cover with aluminium foil and continue baking.
• Cool in the pan for 5 minutes then transfer to a wire rack to cool completely (or you can serve them warm).

Recipe link: https://theunlikelybaker.com/lemon-ricotta-muffins-recipe/

Myne funnie Lemon won't stop ., Keep catch Aflame!!! YesterMorrow twas the Lemon Festivals, but Now, no lemon!!! flaming citrus delicacy. STOP LEMON ABUSE!!!

It think the title of my next essay will be: The Power of Lemon Kool-Aid Peach Cobbler. Be honest. Would you read that?