Sunday, June 24, 2012

Lemons overload

Collected from the tree in our yard today (there are a couple of limes in there too):


Lemon curd, lemon and lime marmalade, and a lemon tart are being made as I type, but I think mainly from lemons picked before this bunch.

I should try making preserved lemon again, I suppose, and see if I can avoid the mould this time.
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3 comments:

  1. TimT8:13 am

    You can make lemon cheese -

    1. Heat 1 litre milk to 90 degrees celsius.
    2. Take milk off heat, stir in juice of one lemon. (Should be one eighth of a cup).
    3. Set aside for 10-15 mins. If curds haven't separated from whey, stir in a little more lemon juice.
    4. Pour into cheesecloth-lined colander to drain off whey (into another bowl).
    5. Hang bag somewhere to drain off residual whey (there won't be much.)
    6. Roll the cheese in some herbs as it tastes a bit plain otherwise.

    You can use the whey for cooking. I'm in the initial stages of (touch wood) making a cheddar, and hard-cheese wheys can be used to make a ricotta. So we'll see how we go with that.

    Also: LEMON DELICIOUS PUDDING. Yum!

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  2. Steve8:36 am

    As there were about 50 lemons in that basket, and probably that many again on the tree, not to count some previously picked one still in the kitchen, I could set up a veritable lemon cheese wholesale outlet.

    You don't have lime recipes while you're at it? I do like key lime pie, but the flavour is intense and so one pie tends to last us about 5 days.

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  3. TimT10:20 am

    No, but lime has its own unique flavour that I wish I had more.

    I once tried substituting lime for lemon in my lemon delicious recipe and it was hard to tell the difference (the lime delicious ended up the same colour as the lemon delicious, yellow.)

    Marmalade is easy - sugar, lemons, water, and (optional) thickener (eg, CSR thickening sugar).

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