Finally, finally, my Meyer lemons are starting to ripen. My potted tree is about 5 1/2 feet tall and it has 11 lemons on it, which isn’t bad for a small tree. But it’s been more than nine months since the tree started setting fruit. I’m more accustomed to two or three months for tomatoes and peppers, so it’s been a very long wait. Orange growers in Florida wait 12 months for their trees’ fruit to ripe, so I guess I shouldn’t whine and moan about it. These particular lemons go back in time to a Chinese hybrid of a regular lemon and a Mandarin orange tree, so they’re munch sweeter than most lemons. So, what am I going to do with these lemons? I still have my mom’s recipe for lemon meringue pie, so that’s definitely on the to-make list. Lemon sorbet or granita? Why not. Whiskey sour? That’s a waste of this type of lemon. Meyer Lemon Cake, that would work. And definitely, Meyer Lemon Roasted Chicken with Herbs. Here are the oldest lemons with just a slight yellowing. Two weeks longer? Aarrgh!