One of my favourite climbing trees as a child growing up in Zululand, was the lemon tree in our backyard. It was down at the bottom of the lot, so it was quite private, and I would be sure to have a small amount of salt wrapped in a little piece of paper with me.
Now this tree wasn't a majestic presence, like some of the others. It always seemed more refined and delicate somehow. The bark was smooth, and multicoloured, which really appealed to me, as I examined it. It was a grafted tree, with 6 different lemon varieties, so it was important to find out how each of them tasted.
In its own way it was quite challenging though. For one thing it had thorns, big ones. For another, the forks of the branches were fairly narrow, so it was difficult to sit with any degree of comfort, not like on the massive flame trees that were my favorites.
I'd pick those lemons to my heart's content, carefully sprinkling them with an amount of salt. No sugar, ever! Maybe the salt and lemon is so excruciatingly wonderful that your taste buds give up the struggle!
Enjoy this wonderful, easy, quick lemon curd on lots of things! It's great in crepes, on biscuits (scones) or just mixed with a bit of whipped cream as a quick dessert. It can be used in yoghurt, or as an ice cream topping.
It's so different to the bought stuff!
Yield: about 1 cup
1/2 cup white sugar
1 egg, and I yolk
1/2 cup fresh lemon juice (about 2-3 lemons)
grated rind of 2 lemons
1/4 cup unsalted butter, melted (2 oz)
1 Have all ingredients at room temp, especially the eggs and butter.
2. Whisk the eggs and sugar until really thoroughly mixed together.
3. Now whisk in the lemon juice and butter, also the grated lemon zest.
4. If your microwave is not powerful, cook at full power, otherwise use 70- 80% power.
5. Cook in 1-minute intervals, stirring really well in between each one. It shouldn't take longer than 3-5 times. Don't overcook!
6. If it coats the back of a metal spoon, it's ready.
Thank you for the visit and looking forward to seeing you again on Friday!