When we bought this house in 2007 it had two feijoa trees and a large expanse of green grass. One of the first things we did was plant trees – lemon, lime, peach and olives. For the first time this year we have a lot of fruit on the lemon tree. The other trees – not so much.
Every autumn we have a seemingly endless supply of feijoa goodness which get parceled out to family, friends and work colleagues, or made into feijoa jam.
Now, with the arrival of Spring, we have an abundance of lemons. No longer do I wander around my neighbourhood looking at the bountiful lemon trees in what seems to be every yard. Now, I can add my yard to those. But what to do with all the lemons?
Last week I made a batch of this wonderful lemon curd. I was a bit dubious about this as it is a microwave recipe. But it was really easy – and the lemon curd was delicious and set perfectly. I then had the added dilemma of what to do with all the lemon curd. Fortunately, my 14 year old nephew turned up for a couple of nights. The lemon curd over-supply was sorted quickly – along with a loaf of bread being demolished. Excellent.
It is my sister’s birthday tomorrow. She will be getting a Lemon Coconut Cake from Annabel Langbein’s Free Range in the City. Because I have to take it easy and not lift things this is a great recipe to make. This cake is so easy to make – everything is put in the food processor, whizzed and then straight into the tin. Can’t complain about that. And it is a delicious, moist cake. It also makes a huge quantity – so good if you are feeding a crowd. I like my lemon cake to taste lemony so add extra zest. This one will be topped with a lemon syrup tomorrow. Here are some action shots…
The finished product.
I will be working on whittling down this oversupply of lemons over the next weeks, starting with making Limoncello for Christmas presents. What tips do you have for an abundance of lemons?