We seem to be getting offered lots of lemons at the moment from different clients ...
we politely refuse as we also have a lemon tree and are inundated with lemons. I thought today I would share some recipes that are always popular in this house and with my neighbours and some tips for keeping your lemon tree healthy.
1 - Feed generously during spring and summer
2 - Egg shells are good for lemon trees
3 - A bird should be able to fly through your lemon tree - so prune it accordingly
4 - Let your boys pee on the tree once a week, the acid is good for the soil.
This lemon curd recipe is very easy and great to use in baking or as a spread on scones. It can be frozen and it will keep for months in the freezer or 2 weeks in the fridge.
2 lemons 100g butter, cut into small cubes 1 ½ cups sugar 4 eggs
Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips. Beat eggs a little with a fork to combine. Put all ingredients into a heavy-based saucepan. Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Don’t let it boil or it may separate. Spoon into sterilised jars and store in refrigerator once cool. Lemon curd is perfect spread on toast, scones and muffins, or try one of the baking uses below.
Makes 2 cups. BAKING USES: Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon spread and cover with lemon buttercream icing. Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe. Lemon Tarts: Fill mini pastry cases with lemon spread, top with fresh berries, candied lemon slices, or decorate with whipped cream. Lemon Sponge: Sandwich two sponge cakes with lemon spread, dust with Chelsea Icing Sugar.
This next recipe is a goody to fill the tins with and give away to neighbours or family. It is from a local cafe https://www.facebook.com/CafeTeHoro/, Ins and Outs is a great supporter of local businesses and this slice is super popular.
Sticky Lemon Slice
Crust 1 ½ cups flour ¾ cup castor sugar 150g butter
Filling 4 large eggs 1 ¾ cup castor sugar Zest of 3 lemons ⅔ cup lemon juice (about 4 to 5 lemons) ⅓ cup plain flour Icing sugar to dust
Preheat oven to 180 degrees Celsius. Line a 20 x 25cm tin with non-stick baking paper. Place flour and sugar into a food processor, pulse to sift. Add butter and process until it resembles fine breadcrumbs. Press crumbs evenly over prepared tin. Bake for 15 minutes until golden. Remove and reduce oven to 140 degrees Celsius. For the filling whisk eggs and sugar together until very thick and pale. Fold in lemon juice, zest then flour. Pour over crust and bake for 40 minutes or until set. Cool completely before cutting into squares. Dust with icing sugar to serve.