THE LEMON SEQUEL.......

Now that the fun stuff is out of the way, making cocktails and peeling lemons for my new batch of Limoncello (see yesterdays post). http://www.ayearinmygarden.com/blog/2014/5/22/when-life-gives-you-lemonsmake-a-cocktail I now have a pile of peeled lemons that need to be used up.

When lemons come into season and my trees start cropping, I get busy and make the most of the glut by hitting the recipe books and looking for things to make.  Preserving, juicing and making my (always in the cupboard) Lemon Curd. ( I also give away to friends and family) so they can maybe make something and I can try someone elses lemon recipes. Hint!

First up ......slice lemons in half and start juicing. Wow! The kitchen is now smelling fresh and zingy. 

You will need:

Strainer

Juicer

Ice cube Trays

 

Fill the ice cube trays with the strained lemon juice, and when frozen, pop them out into a plastic bag or tupperware container and back into the freezer. This is the perfect size for when you need a small amount, like a salad dressing or lemony tea. Also, when lemons are $5.00 and upwards a kilo and you don't want to pay that...or you can't get to the shops......they are there ready and waiting.

More juicing, more delicious tanginess wafting around the kitchen...... are you ready for the next recipe.....Lemon Curd! Creamy, buttery and of course lemony. So many ways to use Lemon Curd and again, I generally have some stored away for those unexpected visitors. You can quickly knock up little tartlets filled with Lemon Curd topped with raspberries or blueberries, use the curd for a twist on scones and cream or how about some natural yogurt with a dollop of tangy yumminess and maybe some toasted almond flakes on top.

LEMON CURD RECIPE (Courtesy of Donna Hay) tried and tested in my own kitchen.

3 eggs, lightly beaten

2 egg yolks, extra, lightly beaten

1½ cups (330g) caster sugar

160ml lemon juice

2 tablespoons finely grated lemon rind

150g butter, cubed

GRATED LEMON ZEST

GRATED LEMON ZEST

CUBED BUTTER AND FARM FRESH EGGS

CUBED BUTTER AND FARM FRESH EGGS

I always try and have my eggs and butter at room temperature with most things that I prepare.

Place the eggs, extra yolks, sugar, lemon juice and rind in a saucepan over medium heat and stir continuously for 2 minutes or until the sugar is dissolved. Gradually add the butter, stirring continuously until the butter is melted. Reduce heat to low and cook, stirring, for a further 2-3 minutes or until mixture is thick enough to coat the back of a spoon. Strain the curd through a fine sieve and pour into sterilised glass jars.

Pour the Lemon Curd into the jars while still warm. ( I warm my jars up slightly in a slow oven. )

Sunshine in a jar!  

Do you have a lemon tree in your backyard or maybe in a pot on a sunny verandah? Do you have a great recipe that you would like to share with me? I can maybe try out your recipe and put it up on the blog!