Lemons, Lemons & More Lemons
Anyone that has a lemon tree in Spain will agree with me, I am sure, that when you have lemons, you have lots of lemons. In fact, often more lemons than you know what to do with. You give generously to your friends and neighbours but they are still loads of lemons.
A neighbour of ours very kindly gave us a bag of lemons last week. A large, shopping bag holding almost ten kilos of lemons. So began my lemon quest, bearing in mind that we are trying to eat healthily and so the typical sweet lemon puddings are out of the question.
A family favourite of ours is lemon and garlic roasted chicken. I also have several ice cube trays filled with lemon juice, grated lemon rind and fresh coriander, waiting to be used in savoury rice dishes. I have a few freezer bags of frozen lemon slices waiting to be popped into a glass of gin and tonic. I have a jar full of preserved lemons, thanks to Annie B’s kitchen recipe and this morning, with thanks to La Rosilla I had the most amazing home made lemon curd that was amazing … so amazing that I had to share this very easy recipe with you … Enjoy!
Easy Lemon Curd Recipe:
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- grated zest of 2 or 3 lemons
- 1/2 cup melted butter
Tip 1 : Grate the rind off the lemons before juicing them!
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
- Stir in lemon juice, lemon zest and butter.
- Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
- Remove from the microwave, and pour into small sterile jars.
- Store for up to three weeks in the refrigerator.
Tip 2 : If you forget to stir, or over cook slightly, just pass through a fine sieve.