Ripe lemons  It has been a bumper year for lemons.  My trees were laden and I thumbed through old recipe books looking for a variety of ways to use them.

A Quick Tip:  Placing lemons in the microwave for 10 seconds or rubbing under the palm of the hand for  60 seconds will maximise the amount of juice.

PRESERVED LEMONS:  Ingredients:    2 kilos lemons  & 200 grams coarse sea salt

Soak the lemons in water overnight.                                                                                                       Next day quarter them from the top to about 1cm from the bottom.                                   Sprinkle plenty of salt onto the cut flesh and then reshape.

Preserved lemons with cinnamon and coriander seeds in jarsSterilise 2 jars (depends on jar size) and pack in the lemons, sprinkling with salt as you go.  Add the remaining salt and press down on the lemons to release juice.  There should be enough to cover the surface.  If not, top up with extra fresh lemon.

Optional:  add 8 peppercorns, a couple of cinnamon sticks sliced lengthways and 6 bay leaves.

Leave in a dark place for at least 4 weeks before using.  Once opened refrigerate.  They will keep for at least a couple of months.

Top chefs keep the lemons for 6 months after which the lemons turn golden and the juice sweetened.

LEMON SLICESliced lemon cake

Ingredients: 1/2 cup sweetened condensed milk.                                            100g. butter                                                    200g. granita biscuits                                         1 cup of desiccated coconut                     2tsps finely grated lemon rind


2 cups pure icing sugar  –  20 grams butter softened  –  2.1/2 tbs. lemon juice.                                                

Place condensed milk and butter in small saucepan over medium heat. Stir for 5 minutes until smooth and combined.  Remove from heat.

Place biscuits in a food processor or under baking paper and pulverise until crumbs.  Place in bowl, add coconut and lemon rind.  Stir, add hot butter mixture, stir well.  Press into the baking tray.  Cover, refrigerate for 1 . 5 hours.

Make lemon icing.  Sift icing sugar into a bowl add butter and lemon juice.  Beat with a wooden spoon until smooth.  Spread over slice.  Stand at room temperature for 30 minutes.  Cut into pieces and serve.

LEMONADE:  Makes approximately 20 servings.content

1.3/4 cups white sugar.  8 cups water.  1.5 cups lemon juice

METHOD: Combine sugar and 1 cup of water in small saucepan.  Stir to dissolve the Sugar.  Cool to room temperature.  Cover and refrigerate.

Remove seeds from lemon juice, leave in the pulp.  Stir together the chilled syrup, the lemon juice and the remaining water.

Return to fridge until chilled.


600mlcream  –  2/3cup castor sugar  –  100 ml sieved lemon juice

METHOD:  Put the cream and sugar in a pot.  Slowly bring to the boil stirring all the time.  Remove from heat, stir for 3 mins.  Add lemon juice.  Place in small pots.  Chill for 4 hours.  Dust with icing sugar.  Delicious with fruit or alone.LEMON POSSET