For several years now, I have been growing a little Meyer lemon tree on the windowsill in my office at work. Last year, after much blooming, sweet smelling and carryings on, it yielded one lemon. I fussed around about what to do with it, and wound up making a very nice tart, which called for only one lemon, but used every scrap of it- skin, seeds, pith, the works.
A year later, the tree is still only 18" tall. Like me, it looks out on a brick wall all day long. Nonetheless, it has managed to produce two full sized lemons this year. It's a bit of a strain on the fragile trunk and limbs, and the tree is currently semi-supported by the ad hoc twisting of mini blind cord you see in the picture. So here is my question, and food for thought while I wait for the fruit to turn yellow. What can I make that is pretty special, and will use both of my hard won lemons?
I'm hoping someone will have a good idea for me.