When life gives you lemons you make…


LOTS!

Lots of lemons
Lots of lemons

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.

The remaining lemon pudding with layers of lemoniness
The remaining lemon pudding with layers of lemoniness

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!

My lemon squeezer
My lemon squeezer

Next was the sugar syrup prep, which only takes 10 minutes, and not too much washing up.

Sugar Syrup
Sugar Syrup

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.

Lemons soaking
Lemons soaking

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.

Stage 3 candied peel
Stage 3 candied peel

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.

Candied peel jarred and ready for use
Candied peel jarred and ready 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.

Tart shell ready for blind baking
Tart shell ready for blind baking

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…

Ready for baking
Ready for baking

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.

Lemon Meringue Pie
Lemon Meringue Pie

 

 

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