Instead of jam, lemon curd can be sharp and refreshing. The secret is to keep the sugar content low, just enough.
Simple ingredients for lemon curd
Whisk the sugar and eggs until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave for one minute at a time, stirring after each minute. Once the mixture is thick enough to coat the back of a spoon you are finished.
I place quantities in squares of cling film to freeze. Whenever I need some lemon curd, I thaw a cling film sachet, undo the tie and squeeze the contents into a very small bowl, just enough for one or two helpings. This way, no lemon curd is wasted. It’s delicious on wholemeal bread.
For an extra tang, I place a layer of it over my Pavlova meringue. After this, I add whipped cream followed by chopped fruit to decorate. It contrasts well with the sweet meringue.
Do you like avocados? I like them but I have to disguise them for one family member. I serve them chopped or mashed and sprinkled with salt and lemon juice. Maybe I place them under chopped beetroot so the taste is disguised! For breakfast, I like them on wholemeal toast sprinkled with home-grown chilli flakes.
What to do with all those avocado stones? I allow them to get wet under a garden sprinkler and hope for shoots.
Just a few avocado stones
I may also place them in the soil around a plant in a shady container. They are watered regularly. The avocado stones enjoy the warmth. Eventually, they develop leaves and a strong tap root. Now I plant them in sunny and shady places. I think those in shade will thrive. The young avocado plant in full sun may not be so successful. We’ll wait and see. I surround them with chicken wire to keep them safe from our dogs who like to chew young, tender leaves!
A young avocado plant
As trees, they take some time to fruit but the foliage is attractive. I prefer them as a group or in a row.
We find our lemon tree laden with fruit from about December to May.
Our last lemons
The lemons are irregular in size and taste pungent.
Our irregular lemons
For our daily waking up drink, we use them sliced in hot water and honey. When there is a glut of lemons, I make a speedy lemon posset. I just whip about one pint or half a litre of cream. When it is firming up, I add the juice of about six lemons. Sugar is added to taste. I freeze the posset in bags to eat with a sweet tart.
Lemons slices are good for wiping dust off indoor plant leaves too!