A rush of lemons.
Limoncello is now on the go, but it took three lots of lemons before I was happy with the quality that was to be used.
So what do I have? A whole lot of lemons. Lucky for me, I love lemons.
Limoncello, lemon cordial, and lemon curd have all been fiddled with in the kitchen this week. Limoncello will wait for another day as it’s not ready yet, but the cordial and curd? Cordial bottle nearly empty and there is now a large jar of curd whispering to me from the fridge. That’s right, she whispers. Sings to me from a closed door. Letting me know she is there and waiting.
Just a little taste as you walk on by, come on…you can do it. Leave the carrots, it’s me you really want. Where’s your teaspoon honey?…
It’s hard. It really is. Husky voiced, the lemon curd allures and entices you with her whispered sing song voice. Just a little teaspoon indeed.
It’s the Lauren Bacall of the fridge. Refined, sultry tones and probably wearing a beautifully cut Chanel type pants suit too. All that in a jar of old fashioned lemon curd…who knew?
1 cup of lemon juice
1 1/2 cups sugar
2 beaten eggs
1 tbls cornflour
In a pot add the juice and sugar. Bring to the boil, turn down a little and simmer for about 5 minutes. All sugar should be dissolved. In a bowl whisk your eggs and cornflour together. Slowly drizzle this mixture into the juice and sugar mixture, whisking quickly as you do. Keep at a simmer until the curd thickens.
1 cup lemon juice
1 cup sugar
1 cup water
Equal parts strained lemon juice, sugar and water. Juice the lemons, strain the juice. In a pot add the sugar and water and bring to a rapid boil. Boil until it thickens slightly. (For me this took six minutes, depends on the amount you are using and also the pot though. Then add your lemon juice.
Store in a bottle and leave in the fridge. Serve with mineral water, ice and a couple of sprigs of mint, or perhaps a little vodka… or just good old tap water.