OK, the Meyers aren't really mine... but isn't there some rule about if it hangs over your fence you're allowed to eat it?
So I fill buckets with lemons, promise myself I'm going to be a good girl and juice them and freeze them. Instead, I make a big jar of lemonade and this killer and incredibly easy chicken recipe, full of lemons, thyme and rosemary (for the recipe, look under September on this blog for a post called Perfect Fall Chicken ).

Lemon and White Chocolate Mousse Parfaits with Strawberries
• 5 large egg yolks• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 4 teaspoons finely grated lemon peel
• Pinch of salt
• 1/4 cup plus 2 2/3 cups chilled heavy whipping cream
• 1 3.5-ounce bar white chocolate, chopped
• 5 cups diced strawberries (about 2 pounds)
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickens but doesn’t boil, about 6 minutes. Pour through a strainer into a clean bowl and cool to room temperature. This is your lemon mousse base.
Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted. Remove bowl from over water and cool to room temperature. This is your white chocolate mousse base.
Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
Make layers of white chocolate mousse, strawberries, and lemon mousse in 8 parfait glasses or wineglasses; Spoon strawberries over top of each parfait, if desired, and serve.
Yield: 8 servings