Mmmm .. our tree makes yummy lemons. They are Meyer's, so they are extra sweet.
Remember the starting proportions - 1 cup of sugar, 1 cup of water, 1 cup of lemon juice.
See http://www.elise.com/recipes/archives/000479perfect_lemonade.php :
The secret to perfect lemonade is to start by making sugar syrup, also known as "simple syrup". Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.
In a small saucepan heat the sugar and water until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add around 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
Serve with ice, sliced lemons.
Serves 6.
See also: http://marcsala.blogspot.com/2007/03/whole-lemon-lemonade.html
I find that this classic recipe is greatly enhanced with just one capful of pure lemon extract. That little bit of lemon "oomph" covers a multitude of sins if you have not terribly flavorful lemons. I frequently hear "My Lemonade never tastes as intense as yours." Now you know why.