Nigel got lots of lemons recently, and I decided to make a few different recipes. The first was fluffy lemon pudding, which is a real family favourite. Very simple to make, once in the oven it transfers into layers. The top layer being a sponge, then a sauce, then a lemon curd at the bottom. The picture was hard to get as I was fighting off the family at the time.
Next was homemade lemonade. Everyday on the Ballymaloe 12 Week Certificate Course, someone has the task of lemonade duty. Its fun, easy, and everyone loved having lemonade at lunchtime.
We had lots of lemons, which involved lots of squeezing. Luckily I have willing helpers!
Next was the sugar syrup prep, which only takes 10 minutes, and not too much washing up.
Voila! Ready for diluting and serving with lots of ice in sunny weather.
The side effect of lots of lemonade is lots of halves of skin. So candied peel is the best way to use up these left over lemons. Darina’s recipe is easy, and in a number of stages, which makes it easy to fit in to the kitchen schedule. And you’ll never eat the bought plasticy gel peel again. Promise.
The lemons are soaked overnight, then simmered until soft, a little like making marmalade. The pith, and membranes are then removed, and the shells then simmered in a sugar syrup until the syrup is at the thread stage.
I should have removed the peel earlier and simmered the syrup further, to give a lighter colour to the peel, but it still tastes delicious, and is now jarred for use.
And finally lemon meringue pie. The Sunday treat. And one of my favourite desserts, that I never normally order when out as so many factors can be disappointing, either the pastry, the curd, or the meringue.
The pastry and lemon curd is made in advance, and although the time is required to get the pastry shell perfect, it’s time well spent.
And then the meringue…
And the finished article. It was barely out of the oven before the family dived on it, it could have done with a couple of minutes resting.