Last month I was reluctantly buying lemons, small hard expensive lemons -- but all that changed seemingly overnight and now I have bags of fresh lemons showing up daily!
Lemons are exciting, they are versatile and any cook worth their salt just wouldn't be without them. What's not to love about lemons after all?
Here are a few ideas (and a recipe) if you have an abundance on your tree (or your neighbour's):
- Lemon Coconut Cake
- Fresh Lemonade
- Hot Lemon Honey Drinks (to ward away the winter cold)
- Lemon Meringue Pie
- Preserved Lemons
- Lemon Curd
- Lemon Poppyseed Muffins
- Lemon Drizzle Cake
- Lemon Chicken
- Pasta with Mushrooms and Thyme - and a squeeze of lemon
I could go on and on!
The recipe I'm sharing is one I discovered just last week. I'd put a recipe for lemon curd [pdf] in my recipe column in the Grahamstown Gazette and, feeling inspired, I thought I'd make some. Well, one thing lead to another and next thing you know I'd made this slice, so lipsmackingly good I feel the need to share.
LEMON CURD SLICE
- 1 2/3 cups (250g) plain flour
- 1/2 cup (75g) icing sugar, plus extra to dust
- 180g chilled unsalted butter, chopped
- 1 egg yolk
- 2 tbs cold milk
- 1 jar lemon curd
- 1/3 cup (50g) plain flour
- 1/2 cup (60g) almond meal
- 2 tbs caster sugar
- 50g chilled unsalted butter, chopped
- 1 egg yolk, lightly beaten
1. Sift the flour and icing sugar into a food processor and whiz to combine. Add butter and pulse until mixture resembles fine crumbs. Add yolk and milk, then pulse until mixture comes together in a ball. Turn out and knead briefly, then shape into a ball, cover and chill for 30 minutes.
2. For the crumble, place flour, almond meal, sugar and butter into the food processor and pulse until mixture resembles coarse crumbs. Stir through yolk and chill until required.
3. Preheat the oven to 180°C. Grease and line a swiss roll tin. Press the mixture into the tin and chill a further 15 mins.
4. Bake pastry for 30-35 minutes until golden and dry. Cool to room temperature.
5. Spread lemon curd over the cooled pastry, then scatter over crumble mixture. Bake for a further 25-30 minutes until golden. Cool completely in the pan. Dust slice with icing sugar then remove from the pan, slice into desired portions and serve.