Lemon Tree Overload

I have the most wonderful lemon tree in my front yard here in Los Angeles, California. It's resilient having survived extensive work to our house, and churns out top quality lemons over and over again. 

There have been occasions when we can't pick them fast enough, and I'm sure we could supply most of the markets in Los Angeles or have our own Farmer's Market stall. Ok, I'm exaggerating but we are lucky to have a bountiful crop. 

We've made a lot of lemonade these past few months, and have handed out bags of lemons to our neighbors, this week I decided to make a batch of lemon curd - I thought it would be fiddly and time consuming, it wasn't!

Here's the recipe I used for the lemon curd - I adapted a Nigella Lawson recipe to make six jars. You'll need:

  1. 8 lemons
  2. 8 Free range eggs
  3. 4 Egg yolks
  4. 300g caster sugar
  5. 200 g unsalted butter

Method

 

  1. Grate the lemon zest
  2. Beat the eggs, yolks and sugar together until disolved
  3. Add the butter with the lemon juice from the four lemons
  4. Stir slowly on a low heat until the sauce begins to thicken and is smooth
  5. Pour into sterilized jam jars, I re-use Bonne Maman jars that I've sterilized in the dishwasher
  6. Enjoy with crusty bread and a cup of PG Tips Tea.