This weekend life handed me a big fat bag of lemons, and I couldn't be happier about it. My little house has its faults (like a tiny awful shower and an aspiring rock band in the duplex next door), but it also has a gem of a Meyer lemon tree that produces a ton of gorgeous yellow beauties.
All things considered, a glut of Meyer lemons is a pretty good problem to have. A while ago we picked this tree to death, and then didn't end up using the lemons for their intended purpose. Luckily they've held on in the refrigerator, and I'm determined to use them all before they become compost. On Easter Sunday I made Joy the Baker's lemon whoopie pies, and tonight's dinner was chicken picatta, but the crowning jewel in my lemon experiment has to be this cheesecake.
Do you like lemon bars? Do you like cheesecake? Do you like eating things that are delicious? Do you like yourself? If the answer to any of these questions is yes, then you need to get out your springform pan and make this ASAP.
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