We really do have the most preposterously bounteous lemon tree in our garden. It is very old and sits in a north and east facing corner of the house, gets absolutely no attention and is laden with lemons all year. Its roots must sit in a leaky old pipe as I have never watered it, nor fed it. I feel so privileged to have it, I know lemons can cause problems for some...they get sick, they die. One thing I do know is that they need to be in a sheltered spot. This is what it looks like underneath:
I use lemons all the time so would hate to have to buy them. A gin & tonic is not a gin & tonic without lemon, and life is too short not to have the occasional lemon tart or lemon delicious pudding. I use them for sauces, vinaigrettes, on seafood, stuffing in a chook, marinating lamb and most of all to make lemon cordial. Luckily my lemons are very juicy and sweeter than the average so I use much less sugar than most recipes for cordial. Ten seconds in the microwave will soften them to help get the juice out too.
With this abundance of lemons I decided to make Preserved Lemons last week. I just cut them up, tossed them in coarse salt and shoved them in jars with a bay leaf, half a cinnamon stick, and a few cloves. I added a bit more salt then squashed them down with the bottom of a glass to release all the juice and topped the jars up with juice. You need to leave them for a month or so before using. I think they would make a nice present too.
More lemon recipes to follow....