Lemons

Lemon curd, originally uploaded by benlouelt.

Finally I have an abundance of lemons again.
Our tree is at least sixty years old (according to a previous owner) and very prolific. Usually we have a year round, reliable supply of lemons for us and everyone we know. Sadly our local area had an outbreak of fruitfly about six months back and our tree was stripped of fruit around January by local inspectors. While we didn't have fruit fly on our tree, nearby neighbours did and as we were going away for a protracted period of time thought it best to remove the fruit at this time.

Our lovely tree is completely laden again.

My Mum gave me a huge bag from her grapefruit tree, and combined with the oranges from last weeks market shop and my lemons, I pulled out the recipe books for inspiration.

First up was Candied Citrus Peel.

Thinly slice fruit (I use a peeler), removing as much of the pith as possible. Blanch briefly in boiling water, drain and then poach in a simple sugar syrup for about an hour. I use the ratio of 1 1/2 cups water to 1 cup sugar. Drain then allow to dry overnight on baking racks. The next day roll in caster sugar and store in an airtight container.

Next was Lemon Curd.

Zest and juice two large lemons. Place in a heavy based saucepan with 100g butter and 175g sugar. Stir constantly until sugar dissolves. Remove from heat and quickly stir through three beaten eggs. Return to a low heat and continue to stir until curd thickens. Place in sterilised jar and refridgerate. Makes two cups.

Tomorrow I might attempt homemade lemon cordial!