IT'S MEYER LEMON DAY

Today is all about lemons as we drag the lemon trees out of the potting shed to get some much needed fresh air. We will probably drag them back in a gain before winters over. I probably would have left them in there a little longer were it not for the fact that they are starting to bloom. Also, it will drizzle on and off throughout the day and these plants need to be acclimatized slowly to the outdoors.

I may have to go around with a paintbrush to do a little pollinating as the bees are not around at the moment.

A couple of the trees still have lemons and today was the prefect day to make some lemon curd. You can also make lime curd using the same recipe.

The recipe is simple.

3oz butter
3 eggs
8oz sugar
juice and rind of 3 lemons. I used only two as the lemons are really big.

Combine all together in a double boiler or in a bowl over a pan of water and stir continuously until the mixture just begins to thicken. Care is needed to make sure the eggs don't scramble so you really have to watch the thickening process.

This amount will make two jars. Pot up into clean warm jars( I usually sterilize the jars in the oven) Keep in the fridge or freeze.

I am planning to take this as a hostess get tonight.

I'M BUSY NESTING

That is what my father called it when my mother got busy around the house and in the kitchen, and that is what you do when it rains endlessly for 3 days.

I don't think I have spent so much time indoors in years. I did manage to get outside for a short period of time yesterday when the rain and drizzle held up for a few minutes. I transplanted some Napa cabbage seedlings. I should have a great crop judging by the number of seedlings which came up. It began to rain again and then I was back in the house.
So what was I up to, you may ask.
You may remember my really great crop of Meyer lemons. The trees are now in the potting shed keeping warm and dry. The lemons are ripening gradually and I have begun to use them.

I have made two batches of lemon curd. Most of it will be given away as gifts but we have already enjoyed this delicious treat over Chobani natural fat free yoghurt. A spoonful of this curd over the top and a few berries is heaven.

Here's the recipe in case you would like to try it.

Mrs Beaton's Lemon Curd
3 large eggs
3 oz butter
8oz sugar
grated rind and juice of 2 lemons.

Whisk the eggs and add remaining ingredients to the basin of a double boiler. (No double boiler, then use a bowl over pan of hot water making sure that you don't let the pan touch). Stir continuously until the curd thickens. Watch carefully as the eggs will scramble if you let it get too hot. Pot up in warm sterilized jars. Lots of ways to use the curd; on pound cake, in a jelly roll, over ice cream and on toast. Yum.

Wondering what else I could do with my Meyer lemons I came up with this website at the LA Times. 100 things to do with a Meyer lemon  and even more here at Becks and Posh! No,  that's not David Beckam and Posh Spice writing about Meyer lemons but you have to take a look here at all the recipes. I'm going to be going Meyer lemon recipe crazy! Maybe I can center a whole meal around Meyer lemons like my friend in Boise who centers her whole meal around garlic when she harvests her garlic crop. Garlic ice cream indeed!! I digress. This is a really interesting web site if you are at all interested in food and cooking.

I picked all my peppers this past week before the frost destroyed them. They have been ripening in the kitchen. Today I will roast them and freeze for later use.

I made a large batch of beef stew and a big pot of great northern beans. A good night for that, tonight.

I made toffee,  sugar coated roasted pecan nuts (thanks Elaeanor), wrote Christmas cards, wrapped Christmas gifts, knitted. That's enough nesting for the day.

WHEN YOU GET LEMONS, MAKE........

.......LEMON CURD. I have 5 improved Meyer lemon trees (Citrus X meyeri Improved Meyer,) all in pots. This is simply the best lemon; thin skinned and sweeter than the more common Eureka. The thin skin means that it does not travel well and for this reason it is rarely seen at the grocery store far away from where it is grown. The trees are usually quite easy to find in the spring and the dwarf plant grows well in a pot. If you get one next spring I can guarantee a great harvest next winter. An added bonus will be the deliciously fragrant blossoms which fill the night air with their perfume.

My garden is too cold to leave the plants outside when frost threatens so they are usually brought into the house or the potting shed for the winter. Alas, they were not so protected during last weekends freeze and have suffered as a result. Today I picked 25 lemons from 2 of the trees and set about making lemon curd and lemon sorbet.

My grandmother used to make lemon curd to sell in her shop. She had a big brass pan and I would watch her stirring the contents slowly on top of her Aga cooker. Here is the recipe in case you would like to try.

3 large eggs

80z sugar

juice and grated rind of 2 large juicy lemons

3oz butter cut into several pieces.

Beat the eggs with the sugar. Add lemon juice. Add to a double boiler along with the butter. Cook stirring constantly until the curd thickens. Pot up in clean sterilized jars. Refrigerate or freeze. Delicious in cakes, over ice cream or on bread.

I also picked the limes from my Persian lime tree. They did not fare quite so well in the freeze. The juice must have frozen and was leaking out of the fruit. I plan to juice and freeze them for later use.