LEMONS || tree care and home made lemon curd

I’ve tried growing Meyer Lemon Trees in the past and killed them shortly after they came to live with me! When we moved to the farm, one of the things I was most excited about was the green houses. So, last Fall I bought another Meyer Lemon Tree and was determined to keep it alive! It’s been so happy living here, it really made me realize how important sunshine is for these delicious trees.


Here is what I have learned ( mostly the hard way) about what Meyer Lemon Trees need to thrive.

  • These beautiful citrus trees need at least 6 hours of sunlight per day. If your’s is inside, just turn it every 3 weeks so that all of the leaves get sunshine.

  • They like just the right amount of water! The soil should be slightly dry in between waterings, but never completely dry.

  • They are happy with a little fertilizer boost. Citrus fertilizer does just the job…..space out your fertilizing about every 4-6 weeks.

  • These beauties also like warmer temperatures. They can withstand temperatures down to about 20 degrees, so if your area gets colder than that in the winter, you will want to bring them inside.


Our little lemon tree is so happy and I have been having fun making lemon treats with our fresh lemons! My latest obsession is Lemon Curd! Have you tried it?? It’s so good!!! I love spreading it on biscuits, toast, swirling it into plain yogurt and vanilla ice cream……the list goes on!!


One of the easiest recipes I have found for Lemon Curd is this microwave recipe from momontimeout.com. It’s so easy, you will probably never be without it :)


  • 1/2 cup unsalted butter

  • 1 1/4 cups granulated sugar

  • 3 eggs

  • 1 egg yolk

  • 1 cup fresh lemon juice

  • lemon zest from 3 lemons


  • Melt butter in microwave, set aside to cool slightly.

  • Whisk together sugar and eggs in a medium-sized microwave-safe bowl.

  • Whisk in lemon juice and zest.

  • Finally whisk in the butter.

  • Microwave on 50% power for one minute. Stir.

  • Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)

  • Strain curd through a fine-mesh sieve to remove zest.

  • Pour curd into sterile jars and store for up to three weeks in the refrigerator.


I pour my lemon curd into little mason jars. They store perfectly in the refrigerator, look darling, and are also always ready to give to a friend. Let me know if you make this lemon curd! I would love to hear what you think!!