Lemons galore!

The great thing about lemon trees is that certain types, such as Cuatro Estaciones (Four Seasons), will fruit several times a year so you will almost always be prepared for friends to drop in for a gin and tonic! Furthermore, citrus trees are perfect for the mini-gardener who only has space for trees in pots. Even small trees will regularly be bowed down with copious quantities of fruit on our island where the climate is so ideal for lemons and oranges.

In general, lemons keep better on the tree than off it, so there’s no need to rush to pick them every time they turn from green to yellow. However, if they are beginning to reach their sell-by date or a friendly neighbour hands you a large bagful over the garden wall, as mine regularly does, don’t panic. There are many ways of making use of even the biggest glut and not waste a drop of that wonderful vitamin C.Image

The quickest way of using the whole fruit is to remove the outermost layer of zest with a potato peeler and leave the thin strips to dry on a plate before converting them to powder with a blender and storing in an airtight jar. A spoonful of powder in hot water makes a refreshing drink and can also be added to herbal infusions.

Juice the lemons and freeze the juice in an ice tray for use with hot or cold water. A daily dose of lemon juice improves the immune system, is great for combating skin problems and is said to aid digestion and be helpful to those who want to lose a few pounds. However, don’t overdo it as the one unwanted side effect of excess vitamin C is increased flatulence.

If you also have some fresh dill or parsley available, you may wish to fill ice cube sections with chopped herbs and then top up with lemon juice for an instant dressing to be used on fish or salads.

For easy storage, pop the lemon cubes into a bag once they’re frozen.

If you enjoy lemon curd, nothing can beat making it fresh. Any of the jars that have button tops are suitable to wash out thoroughly and reuse. So long as the button “re-seals” and is hard when the curd cools, it will keep for several months in your store cupboard. Once opened jars should be refrigerated. Lemon curd is very versatile and can be used on toast, as a filling for cakes or as a speedy cheat when making lemon meringue pie, it’s also delicious stirred into natural yoghurt.

To make about 4 small pots you will need: the finely grated zest and juice of 3 lemons (for lime curd replace the lemons with 4 limes); 200g white sugar; 115g unsalted butter; 2 large eggs; 2 large egg yolks.

Method: place a Pyrex bowl above a pan of boiling water.  Put the lemon zest and juice, sugar and butter in the bowl. Stir occasionally until the sugar has dissolved and the butter has melted. Beat the eggs and yokes thoroughly until completely blended. Add the eggs to the lemon mixture while whisking. Stir slowly with a wooden spoon over a low heat and allow the curd to cook until it is thick and coats the back of the spoon. Meanwhile warm your clean jars and lids either in a low oven or weighted in hot water (so that the insides remain dry). Pour the curd into the warmed jars to within half a centimetre of the rim. Tighten their lids immediately and wait to hear the satisfying “pop” when they seal as they cool.

No blog on lemons would be complete for me without adding my friend, Beth’s, recipe for lemon snow. It’s been a favourite in our household for more than 30 years, for me, because it’s so quick and easy, while for everyone else it’s because it melts in your mouth.

Beth’s lemon snow has just three ingredients: A can of evaporated milk (chilled in the fridge for a few hours); a sachet of lemon jelly; 2 lemons.

Method: Dissolve the jelly in 250ml of boiling water. Leave to cool for 20minutes. Finely grate the zest from both lemons and add it with the juice to the jelly. Whip the evaporated milk until doubled in size then tip in the jelly/lemon mix and whip until fully blended. Pour the mixture into a glass bowl and chill until set.

Lemon trees require minimal attention on Mallorca. Trim out any dead wood and give them an iron-rich feed if the leaves begin to look pale in places. Although pot-housed trees require more frequent watering, once established in a garden, lemon trees only need extra water in the most extreme dry summers. Many other sites detail a myriad of ways you can employ the fruit to clean metal, negate unpleasant fridge smells and a host of other uses in addition to the culinary ones. A true super-fruit.

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