re: Lemon juice on fried seafood?

My lemon tree is just beginning to show signs of recovery--a few greenish branches, no real leaf buds yet. The key lime may be stone cold dead. Everything else--blood orange, navel, meyer lemon, satsuma--is leafing out and beginning to bloom.

Since it's way too cold here to grow lemons, we use this stuff; works great for beers that do better with lemons since we don't have to have fresh ones on hand and wouldn't make anything soggy:



It's cheating but it's pretty darn close to being just crystallized lemon, so I figure it's close enough (not to pulling a lemon off a tree in your background, but that's not an option for me!)

Last year, both of the satsumas were nice and green. Never got any dead leaves or limbs, BUT this year only one bore fruit and that's the one that looks extremely puny out of the two.

Last year, before the freeze, was the best year I've ever had with the fruit. The trees were loaded with limbs hanging on the ground from the weight.

My blood orange is pretty new and has been through two freezes. No fruit and looks pretty rough. I have one orange tree which has never borne fruit. Naturally, it's coming back and looks better than the other orange trees. One of my smaller lemon trees bore fruit this year. The mature ones which were loaded last year had no fruit this year and look awful. We even covered all of mine and that didn't work. I'm going to be devastated if I lose them.

One of my friends gave his some additional fertilizer when it didn't flower last year after the freeze when it should have. He got late flowers and a ton of fruit this year.

Always.

Don’t use lemon juice but do add some lemon pepper to the batter.