Some people leave behind buildings. Some leave behind businesses or legacies written in ink.
My dad? He left behind a lemon tree — and somehow, that little tree has become the most beautiful symbol of his love, life, and legacy.

Some people leave behind buildings. Some leave behind businesses or legacies written in ink.
My dad? He left behind a lemon tree — and somehow, that little tree has become the most beautiful symbol of his love, life, and legacy.

Years ago, when my dad was battling cancer, he planted a lemon tree in our yard for my mom. She has always been what we lovingly call “lemon crazy” — adding lemon slices to every glass of water, lemon zest to every salad, and lemon glaze to every cake. Even purchasing the lemon loaf from Starbucks on their coffee runs together. I think he knew that this simple tree would bring her endless joy and memories of their life together. What he might not have fully realized was how deeply it would root his memory into our daily lives.

He passed away just a couple of years after planting it, but the tree kept growing. And growing. And growing.
Today, it’s a thriving, fruit-bearing beauty, overflowing with bright yellow lemons nearly year-round — a living, breathing testament to the love he poured into our family.

And now, a new generation is enjoying the gift he left us.
My daughter — his granddaughter — loves that tree as much as we do. Watching her race outside, in the Arizona sun, to pick lemons for grandmas, it’s like the tree is weaving his story into hers, too.

It’s become the Tree of Life — because that's exactly what it is.
A symbol of love, growth, and the way that the smallest acts can carry the biggest meaning over time.

In honor of my dad’s birthday this May, my mom, and all of the sweet summer days we’ve spent enjoying the fruits of his thoughtful planting, today I’m sharing two of her favorite lemon recipes. Both carry the sunshine of our Tree of Life with every single bite.

So go ahead — bake, scoop, and savor. And maybe, just maybe, you’ll feel a little of that sweetness, too.

🍋 Lemon Loaf Cookies with Cream Cheese Frosting 🍋

If sunshine had a flavor, it would be these cookies.
Soft, tender, and bursting with bright lemon flavor, these little treats taste just like a luscious lemon loaf — but in poppable, irresistible cookie form.

✨ Ingredients for the Cookies:

• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 ½ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup sour cream

✨ Ingredients for the Frosting:

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 tbsp fresh lemon juice
• Zest of ½ lemon

Directions:

Preheat your oven to 350°F and line a baking sheet with parchment paper.
1. Cream the butter and sugar together until light and fluffy. Add in the egg, lemon zest, and lemon juice.
2.In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix dry ingredients into the wet batter, then fold in the sour cream for a wonderfully soft, cake-like dough.
3. Scoop dough onto your prepared baking sheet (small mounds work perfectly) and bake for 10–12 minutes, just until the edges are lightly golden. She recommends using a parchment paper liner.
4. While the cookies cool, whip up the frosting by beating all ingredients until smooth and creamy.
6️5. Frost the cooled cookies generously, and get ready to devour!

Bonus: Your whole kitchen will smell like pure, happy sunshine while these bake. Trust us, it’s impossible not to smile.

🍋 The Creamiest Homemade Lemon Ice Cream 🍋

On hot Arizona afternoons, there's nothing — and I mean nothing — better than a big bowl of fresh lemon ice cream made from scratch.
This recipe is so rich, so creamy, and so bursting with lemon flavor that you’ll find yourself making it on repeat all summer long.

💛 Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• Zest of 2 lemons
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tsp vanilla extract
• Pinch of salt

💛 Directions:

1️.In a medium saucepan, combine the milk, cream, sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Be careful not to let it boil!
2️. Remove from heat and stir in the lemon juice, vanilla extract, and pinch of salt.
3️. Cover and refrigerate the mixture for at least 4 hours (overnight chilling is even better for the deepest flavor!).
4️. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. No ice cream maker? No problem — you can whip it in a stand mixer until very fluffy and freeze.
5️.Transfer to a container and freeze for another 2–3 hours until scoopable.

Serve in cones, big bowls, or even sandwich a scoop between two buttery shortbread cookies for an unforgettable summer treat.