Lemons

My lemon tree is laden with fruit and I’ve been using lemons as often as I can. I love them. I’ve also given quite a few to friends.

The other night I had guests for dinner and I made a lemon tart, which was very yummy. I served it with home-made blueberry sauce and ice cream. 

I forgot to take a photo of it. And though there was still quite a large piece left, when a friend dropped around the following day, we each had a slice for afternoon tea, and she took the rest home to feed to her husband and son.

I’ve squeezed a few and frozen the juice, as I like it when I have just a glass of water. I’ve also frozen some slices of lemon, as they look pretty in drinks, as well as adding a nice freshness.

I’ve made several dishes — a curry and a chicken casserole — that used lemon juice and zest of lemon (the peel) in them. And I’ll probably make osso buco soon which I always top with gremolata, which is a mix of lemon zest and finely chipped parsley and garlic, served raw — just mixed together. It’s delicious and only takes a few minutes to make. In fact I make gremolata to go with a lot of stew-type dishes but it’s also yummy with fish dishes. You can read more about it here.

I’m using them as fast as I can because it won’t be long before the possums sniff them out. Last year they nibbled off the entire peel of the lemons, leaving the fruit hanging on the tree, naked. You can read about it here.

I also like making lemon drizzle cake. There are heaps of recipes around, but since I have a gluten intolerant friend visiting soon, I’ll probably make the cake from this recipe. Almond meal (which is just ground almonds) makes a surprisingly moist cake. Alternatively I might try this recipe, which looks delicious and is also gluten-free. I made limoncello last year so I can use that, too.

What’s your favorite thing to do with lemons?