• Repot the lemon tree by taking it out of the temporary casing and adding it to your planter. 
• Be careful not to damage the roots upon transfer.
• Add enough gardening soil to fill the planter, leaving 1 to 2 inches at the top. 
• Use a garden trowel to make sure it’s tightly packed so the roots can establish.

• Water the soil and add a quality plant food or fertilizer to help prevent transplant shock and stimulate growth.
• Add enough water to cover the surface and be sure not to oversaturate the soil.

• During the warmer months, the lemon tree can remain outside and in full sun.
• As temperatures begin to cool, bring the tree inside and place it somewhere that receives lots of sunlight. 
• Prune it regularly and remove new growth that begins to stem near the soil.

• Continue watering the tree regularly once you move it indoors. 
• If needed, use a water meter to measure moisture levels, and add decorative pebbles around the soil to help reduce evaporation.
• Mist the leaves daily during the winter to keep the foliage fresh.
• Use non-toxic, organic treatments to deter pests like spider mites.
• Harvest the lemons as they ripen and become slightly soft.

Lemon has hundreds of uses in the kitchen. As the acid in salad dressings or marinades, it hits the right notes you need to finish a dish. Use your homegrown lemons in this marinated, grilled chicken recipe from Weber.

Lemon-Rosemary Chicken Breasts Recipe

Grilled boneless, skinless chicken breasts are so satisfying and easy to master. A simple marinade, such as this one, deeply flavors and tenderizes the breast meat, making a longer marinating time worthwhile, so plan accordingly. Serve as an entrée with side dishes, or slice the breasts and top a salad for a summertime meal.

Serves: 4

Prep time: 15 minutes

Marinating time: 2 to 4 hours

Grilling time: 8 to 12 minutes (grilling guide for boneless, skinless chicken breast halves)

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice 
• 1 tablespoon minced fresh rosemary leaves (from about 4 sprigs) 
• 2 garlic cloves, minced 
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves, each 6 to 8 ounces, trimmed of fat

1. Whisk the marinade ingredients. Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 4 hours, turning the bag occasionally. Remove the chicken breasts from the refrigerator 20 minutes before grilling.

2. Prepare the grill for direct cooking over medium heat (350 to 450 degrees Fahrenheit).

3. Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.