How about a nice tall glass of lemonade on a hot summer day? If you make up some sugar syrup ahead of time, you can make some for yourself any time you wish. Simple syrup in your fridge, fresh lemons close at hand, ice cubes and a tall glass and you’re good to go. Mix half to a whole squeezed lemon into a glass or perhaps a frosty mug, add simple syrup you make yourself, to sweeten, stir well and add ice.

Here’s the recipe for the sugar syrup: Measure one cup water into a small pan. Add up to 1 cup sugar slowly, stirring it in. Stir over medium heat only just until well dissolved. Remove from heat and cool. Pour into a glass jar, screw on the top, and keep in the ‘fridge until you need it. You will probably need only a couple of tablespoons, though if you want your lemonade quite sweet you might use more. You can double this recipe indefinitely.

You can also use one of those soda makers and make the water sparkle instead of plain so you have a carbonated drink. I like shredding some cut up ginger in boiling water in my blender and straining it after it’s sat some. Store and add a few Tbs to the lemonade mixture for a lemon-ginger ale taste.

As a summer dessert, lemon meringue pie is relatively easy to make, however if it’s hot and you don’t wish to turn on the oven, or deal with making a pie crust, which I don’t if I can avoid it, just fold the meringue into the filling instead of putting it on top and browning it. It makes a nice fluffy pudding and is lots less work. I’ve served it as a dessert for company for many years and everyone loves it.

Too, you can always make the pudding part, then instead of incorporating he meringue, use the whites to make meringue nests. Most general cookbooks have several recipes for these, so follow one, bake it according to the directions then when it’s time o serve dessert, fill them with the pudding, and top with whipped cream.

Perhaps you’ll try this old-fashioned recipe Lemon Sponge Dessert: Ingredients: 2 Tbs soft butter,1 cup sugar, 4 Tbs flour, 1/4 tsp salt, 1 lemon, grated rind and juice or 3 Tbs lemon juice, 2 tsp grated rind, 1 1/2 cups milk, 3 eggs separated.

Method: Preheat oven to 350. In a large bowl, cream butter. Add sugar, flour salt, lemon juice and rind. In a separate bowl, beat egg yolks; stir in milk. Slowly add second mixture to first mixture. Beat egg whites until stiff; gently fold into mixture. Pour into ramekins or individual soufflé dishes and place in pan of hot water. Bake at 350 for 45 minutes. You will have a layer of lemon custard, with a, lightly browned sponge on top. Let cool a bit. Turn out and serve with whipped cream, or serve still in the dish. You can also bake this in one large souffle dish. It is a nice dessert for a special occasion.

If you enjoyed this article, you’ll like my book, Up to my Neck in Lemons even more. It has poetry, recipes and notes on life’s lemons all for $15. autographed, postage paid. Write me at PO Box 171, North Grafton, MA 01536. I always love hearing from my readers too! Thanks for your encouragement over the years. Write me at tashahal@gmail.com with comments, thoughts and suggestions. Check out my web site at http://www.heartwingsandfriens.com