Walking through the market last week I stumbled across a real find; a real bright shiny lemon. Imported with that beautiful Sunkist sticker. Probably the most expensive lemons I have ever bought. I could only part with half of it for this recipe and it was still plenty lemony for me. But if I was in the States and I didn’t have to choose between college education for my children or a pound of lemons I would definatly use a whole one.