My little lemon tree has long been lemon-less, but thanks to two bags of lemons from dear ones, I am lemoning it up over here.
This morning, I did two simple things with the lemons: made fresh lemonade (never have done that before) and lemon curd (never have done that before either!).
Debbie posted her lemonade recipe, so I wanted to give it a try. It seems the secret is letting the lemon juice, sugar, and rind sit and mingle together for an hour before adding water. You get a true lemony refreshment, which can brighten up any dreary rainy day. If you try it and like it, be sure and let her know!
1 cup fresh lemon juice
1/2 cup sugar (more if you prefer...Debbie uses 3/4 to 3/4 ratio)
Rind from lemons
Let juice, sugar, and rind sit together for an hour. Add ice and water to make a quart. Adjust to tasting preference.
Okay, now time for the recipe that stole the show for me this week, maybe even this year: homemade lemon curd from Joy of Baking. I had always assumed this was too much of a pain to try and needed too much lemon, but I'm glad to say I was wrong. It is pretty simple and the results are divine.
1/3 c fresh lemon juice, strained (2-3 lemons)
3/4 c granulated sugar
1 large T finely grated lemon zest
4 T unsalted butter
In a stainless steel bowl, whisk the lemon juice, sugar, and eggs together over a saucepan of simmering water. Whisk constantly until it thickens to be something like hollandaise sauce, which takes about 10 minutes. Remove from heat and strain into a bowl. Add the butter in 4 chunks and stir until melted. Add the lemon zest. Cover and refrigerate.
If you're a lemon lover, you will absolutely fall over when you taste this. Great on scones but perfectly wonderful by the spoonful, as well :)