Lemons

L E M O N S

One of the joys of winter is lemons. I use many lemons daily. They are easy to grow if you have the right variety for your climate ( check with your local nursery). Loaded with vitamin C it is no wonder they appear in winter , natures way of helping you fend off colds. Here are a few of my favourite lemon recipes.

LEMON CURD

When I was running The Mud Room I had people inundating the shop when I said I had lemon curd on the shelves, often people went home with arms full of warm curd. Some people claiming they ate spoonfuls straight from the jar! It’s simple to make but you do need a load of lemons and eggs. It should be eaten within a week, apparently no problem there.

• 3 EGGS

• 2 EGG YOLKS

• 150G UNSALTED BUTTER chopped into small bars ( COLD)

• 125ML (1/2 CUP ) LEMON JUICE

• FINELY GRATED LEMON RIND FROM 2 LEMONS

• 1 CUP OF CASTER SUGAR

• 2 sterilised jars

  METHOD

  Place all the ingredients except the butter into a metal bowl and whisk to combine, probably a couple of minutes. Place the bowl over a saucepan with boiling water in it and reduce the temp to medium. Keep stirring until the sugar has dissolved. Gradually add the butter and keep stirring. Once the mixture has thickened ( 5 mins or so) it should coat the back of a spoon and look thick. Pour into sterilised jars and refrigerate once cool.

PRESERVED LEMONS

I was stunned at how easy preserved lemons were to make. Literally salt and lemons. They are delightful as a present and have a long shelf life.

• 10 lemons ( Myer lemons are good)

• salt 1 cup

• 4 bay leaves

• 2 table spoons of pepper corns

• 4 jars with lids (sterilised)

  Put a couple of tablespoons of salt in the bottom of your jars. Juice 4 of the lemons. With the remaining 6 lemons, scrub them clean and then slice them into wedges ( about 6 wedges per lemon). Squish the lemon wedges into the jars adding copious amounts of salt as you go. I use a pestle to force them in. Fill the jars with lemon juice and slide a bay leaf down the side with a sprinkling of pepper corns. Seal the jars tightly with their lids and stood on a cool dark place. They are ready after 4 weeks. When you use them only use the rinds. You can easily scrape the flesh away using a knife. Then slice the rinds finely for use.

  MIXED CITRUS MARMALADE

  This marmalade has a nice limey/sour taste. It is best to use thick skin fruit. I tend to slice the limes very finely. retain the pips as you slice the fruit.

• 2 oranges - washed and sliced to your preference ( I prefer thick)

• 2 limes - washed and sliced thinly

• 2 lemons - washed and sliced

• 1 ruby grapefruit washed and sliced

• 1.25lt water

• 8 cups caster sugar

• string

• muslin 15cm suare

• 8 or so sterilised jars

  METHOD

  Place all the fruit into a large saucepan and cover with water. Tie up the reserved pips in the muslin and add them to the pan. Place a lid on top and simmer for 1.5hrs OR until the fruit is soft. You should be able to squish it between your fingers. Remove the pip bag.

  Now measure the citrus mixture using measuring jugs. You will need an equal amount of sugar to the amount of fruit. Combine and return to the heat ( medium) and simmer gently until the mixture thickens and drops off the spoon in large dollops. I test my jams by dropping a small amount onto a freezer chilled plate (saucer). The jam, if ready, should instantly become jammy. Keep cooking until you get this result.

  Pour into sterilised jars whilst hot and seal when cool.