Summer is peak lemon season and with lemons comes lemonade, popsicles, baked goods and more! Summer is also a great time to teach kids the value of gardening, and caring for a small lemon tree can be a great starter project. Because citrus trees thrive in warmer climates, growing any type of citrus in Central Oregon can be challenging. But with the right tools, specialized products and patience, the possibilities are endless!
Studies show that growing plants and trees at home provides a valuable opportunity for children to learn about basic gardening and how plants, herbs and trees can thrive both inside and out.
With dedication and patience, kids will take pride in watching their lemon tree flourish. Some local nurseries might carry lemon trees. But, lemon seeds are easy to germinate and make attractive houseplants (sprouting a tree can be a fun project for kids!) While a homegrown lemon tree may take years to produce enough fruit for lemonade or baking, a trip to the farmers market or local grocery store can provide an instant harvest—offering kids a fun way to learn where their food comes from while enjoying a taste of sunshine in simple summer recipes.
Lemonade Stand Lemonade
Cut and squeeze a bag of lemons into a large drink dispenser. Add water and several cups of sugar. Taste to your liking. Add cut up lemons to the top for extra flavor.
Lemonade Popsicles
Pour lemonade into popsicle makers. Add small fresh fruit like blueberries and raspberries for a nice flavor. Secure the popsicle sticks in and put in freezer, best served the next day.
Lemon Bars
Ingredients
3 cups all-purpose flour (2 ½ cups for crust, ½ cup for filling)
2/3 cup powder sugar for the shortbread and dusting on top
½ tsp. salt
12 tbsp. butter (melted)
3 tbsp. of lemon zest (usually three lemons)
3 cups of sugar
8 eggs
1 cup of fresh lemon juice
1 tsp. of vanilla extract (optional)
Instructions
Set oven to 350 degrees and line a 9×13-inch baking dish with parchment paper. Sift the flour, salt, and powdered sugar into a bowl and whisk together. Pour in the melted butter. Use a wooden spoon or spatula to mix in the batter. Spread the dough out onto the lined baking pan and press down with fingers to get a nice even layer.
Bake for about twenty minutes or until it is a light golden color. Add the sugar to your food processor then grate in the zest of three lemons. Pulse until the zest is fully mixed in.
Juice the lemons until you get a full cup; add more if you prefer.
Add the lemon, sugar and remaining ½ cup flour to a large bowl. Sift the flour and sugar together.
Add the eggs and lemon juice; mix well. Mix the flour and sugar with the lemon and eggs.
Pour the filling onto the warm short bread base. Placing a pan on a larger baking sheet makes it easier to remove from the oven. Bake for about 25 minutes or until the center is set. Rotate pan halfway through baking.
Allow to cool for an hour, then transfer to the refrigerator for another two hours. Once chilled, remove from pan and peel away the parchment paper.
Dust the bars with powdered sugar. Use a sharp, damp knife to cut the bars. For neatest cuts, clean and re-wet the knife after each cut. Serve immediately or chill for future servings.
Tips for Growing Lemon Trees in Central Oregon
• Choose a Meyer lemon—a hardy hybrid and a great starter tree for kids.
• Plant in an 8- to 10-inch clay or terracotta pot with good drainage.
• Use a fast-draining citrus potting mix and avoid overwatering.
• Be patient—fruit may take several years, so store-bought lemons may fill the gap.
• Give trees 6–8 hours of summer sun and as much winter light as possible.