There are TONS of citrus trees around us here in the desert, believe it or not. In fact, they flourish. There is so much fruit in abundance that it is neglected in the yards of Arizonites (?). The branches of their trees heave over the cinder brick walls of each house and spill the citrus fruits onto the sidewalks and streets everywhere you go. (Shhh. Our next-yard neighbor has a couple of orange trees in his yard, and I've gone so far as to tote the stepstool over to the wall and reeeeeeeeach to try and get a few for myself. But, alas, my plan failed me and I couldn't actually reach any for my sneaky, greedy little self.)
Today one of Carlton's fellow work colleagues, Bret, brought in a bunch of lemons from a tree at his home.
"They blew off his tree or somethin', so he brought them to work."
"Why did you only bring me one? This is so awesome!" I proclaimed with enthusiasm.
"Because Geoff took the rest of them in a bag."
Oh, of course. Geoff brought a bag to the whole Very Big Lemon situation. Geoff with his marinades for mouth-watering kabobs and his delicious strawberry margaritas and his lack of Superbowl-watching skills. I wonder what
he will do with the gigantic things?

Can you believe the size of the lemons that grew on this guy's tree? In his own yard? At his own house? I took a picture of a lemon I paid $0.50 for at my Fresh & Easy to compare their sizes. And, yes, my paid-for lemon is the same size as any regular store-bought lemon--about the size of your fist. It's really quite amazing!
First and foremost, I must give credit of my kitchen cooking cleanliness to one of Carlton's second cousins, or great-aunts... I think. Debbie Carlton Chastain sewed this beautiful apron just for me as a wedding gift. It's one of my most cherished wedding gifts, and I have it permanently hanging in the kitchen so I can at least look at it. But tonight, with an apparent whirlwind of baking ahead of me, I found it necessary to tie it on tight.

So once Carlton presented me with the gigantic lemon, I decided we were using it ASAP. I cooked my
Shredded Chicken Fajita Soft Tacos, which use a bit of lemon juice in them to make the veggies tangy. Then the rest of the lemon was reserved for a recipe I briefly mentioned here before, and haven't gotten out of my mind since--the
Creamy Lemon Squares!
Oh, people, this recipe was so much fun to make! However, I totally recommend NOT making this unless you have a little food processor. The cracker crust is totally hard to crunch up into dusty little particles without that nifty machine. I think I spent a really good 15 minutes crunching everything up as tiny-tiny as I possibly could. Other than that, the recipe was fun! I stuck to
her recipe exactly, except for the cookie crust.
Creamy Lemon Squares
20 Vanilla Wafers finely crushed (I used Ginger Snaps instead, because really, who doesn't love the flavors of ginger and lemon together? Plus, they were half the cost.)
1/2 all purpose flour
1/4 c brown sugar
1/4 cold butter
8 oz softened cream cheese
1 c sugar
2 eggs
2 tbsp flour
1 tbsp lemon zest
1/4 cup fresh squeezed lemon juice
1/4 tsp baking powder
Preheat oven to 350 degrees. Line an 8" square cooking dish with foil, folding the foil up over the edges. Mix cooking crumbs, 1/2 c flour, and brown sugar until crumbly--if you squeeze it together, it will stick to itself but break apart easily. Press onto the bottom of the prepared cooking dish. To get an overall evenly-thick crust, use the bottom of a drinking glass to press it into place.
In mixer, cream together the cream cheese and sugar. Add eggs and 2 tbsp flour. Mix well. Blend in 1 tsp lemon zest, lemon juice, and baking powder. Pour over the crust.
Bake for 25-28 minutes or until the center is set. Cool on the counter until room temperature. Refrigerate for 2 hours. Serve with a dusting of powdered sugar on top.
Yes, I prepare my ingredients in those little ramekins that come with the Pyrex set, because I think it's fun. The prep work is just as much fun as the mixing!

Squish it in real good.

Lemony sugary cheesy filling prep!

Mix it up nice and smooth.

Pour it!

Carlton is taking this to work tomorrow morning to share with his coworkers, as a "thank you for the gigantic lemon" gesture. Plus, all I wanted was to taste it, and if I keep this all for myself I'll definitely turn yellow and explode.