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Overabundance of citrus
My mom and grandparents brought a Very Large Quantity of citrus from their back yards when they visited a couple of weekends ago. This may be the one thing I miss about Southern California: You never have to buy a lemon. It kills me to pay 50 cents or more for a single supermarket lemon.
I made an awesome lemon pound cake, but I'm afraid I may resort to making lemonade to use these beauties up before they go bad. Suggestions? (Locals are welcome to drop in and share the wealth.)
February 25, 2006 9:08 AM
Lemon curd! I've never made it myself, but my cousin in Palo Alto makes it with her lemons (and the ones from her mom's tree). She even does the "double-boiling" in the microwave, I think, which cuts the labor down a whole lot.
Because you really don't need to go to southern California to get citrus trees -- just come down to the netherworld of the Penninsula.
I did make lemon curd, but unless I make a big batch of scones (bad idea), I don't anticipate having a lot of use for it. Although it is good on its own.
Hmmm. I'm stumped. As I recall it's good just on saltines or something (salt! sweet!), but I'll have to ponder for any more elaborate use that doesn't involve pastries.
pancakes. put the lemon curd on cornmeal pancakes. just like at Kate's Kitchen (in the lower haight in sf). preferably with fresh strawberries cut up on top. delish!!!