WHEN LIFE GIVES YOU
LEMONS Seasonal conditions have been perfect for lemons this year, with many home gardeners reporting a bumper crop. Friends, family and neighbours have been the recipients of bags of bountiful produce, and keen cooks have been whipping up batches of lemon slice and lemon curd to stockpile for future use. But just how do you keep your lemon tree in prime fruit-bearing shape, and what are some of the other options for utilising an excessive amount of fruit?
Our Home offers readers some tips, tricks and ideas to make the most of this versatile citrus variety.
TIPS FOR USE • The acidic nature of lemons makes them the perfect degreaser. Sprinkle kitchen benchtops with bicarb soda and rub with cut lemon, wipe over with a clean cloth to remove residue. Always spot test first. • Descale the inside of your kettle by adding sliced lemon to the kettle. Fill with water, boil, leave sitting for 30 minutes and reboil. Discard water and lemon and rinse with clean water. • Juice excess lemons and freeze in ice cube trays. Store in a container in the freezer so you have a year-round supply to add a refreshing twist to cool drinks. • Sanitise your chopping boards by sprinkling with salt and rubbing with a cut lemon, squeezing to extract juice as you go.
TIP: Don't waste the excess whites, use them to make meringues, or a pavlova.
TREE CARE • Lemon trees will perform best when planted in full sun, with some protection from strong wind, so carefully consider placement when planting. • Water frequently during long dry spells. • A controlled-release fertiliser, especially formulated for citrus, should be applied throughout the year to promote healthy growth, flowering and fruiting. • Mulch well to retain moisture and protect the shallow root system from extremes of temperature. • Prune lightly to maintain size and shape and to encourage airflow within the canopy. • Collect and dispose of fallen fruit to discourage fruit fly. • Consider companion planting beeattracting plants, such as alyssum, cosmos, daisies and salvia to encourage pollination.
LEMON CURD RECIPE INGREDIENTS • • • •
3 eggs, plus 3 additional yolks 1½ cups fine caster sugar ²⁄³ cup butter, cubed Zest and juice of 4 large lemons
METHOD: 1. Sterilise jars by washing in hot, soapy water and drying in warm oven. 2. Whisk eggs, yolks and sugar in saucepan until smooth. 3. Place saucepan over a low heat, add juice, zest and butter, whisk continuously until mixture reaches thickened consistency. This step can take up to 10 minutes. 4. Strain into sterilised jars and store in fridge.
OUR HOME // SPRING 2020 // 39
