1/2 c. shortening
1 c. sugar
2 eggs, slightly beaten
1 1/4 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped nuts
Grated peel of 1 Meyer lemon

Cream shortening and sugar. Add eggs. Sift dry ingredients and add alternately with milk to creamed mixture. Mix in nuts and lemon peel. Bake at 350 degrees for 1 hour in a 5 x 9 inch loaf pan.

Mix 1/4 cup sugar and juice of 1 Meyer lemon. Pour over bread after removing it form the oven. Allow to soak into bread and remove from pan to cool. Tastes best after standing for a time. Freezes well for serving later. Meyer lemons are thin-skinned and a little juicier than commercial lemons but the latter can readily be substituted by all non-California cooks!