Since growing my own vegetables, I have come to the conclusion that being self sufficient isn’t always about growing your own. I find it almost impossible to walk past a box of apples, courgettes, onions, corn, or lemons without thinking. Oooh I could make some great.. something out of those! It is usually a source of entertainment of the family to guess what will appear in the kitchen next in bulk, then be transformed into little and big jars covering the bench and kitchen table from one end of the room the the other.
The ‘Self’ part of self sufficiency always fills me with a little guilt when I am wrestling with a box of freshly purchased or procured fruit or veggies out of the back of the car. It is never as satisfying as growing it yourself, but I think half of my satisfaction actually comes from the sheer surprise that I was able to grow something in the first place without a) killing it b) the birds eating it c) the frost, rain, lack of sun or torrential storms getting to it first. After all we do live in country Victoria, the land of schizophrenic weather.
For some crazy reason last week I was ‘virtually’ given a ton of lemons by the local shops. They sat there in big bags with a very sad look and so I bought the lot. Now I am by no means an expert on lemons. They could have been Meyer, Eureka or Lisbon, they were all different shapes and sizes and all had a delicious zesty smell that made my mouth water just looking at them.
The thing with lemons is that they are one of those things that always needs to be sitting in the fruit bowl for me. Whether it is a G&T or a fish dinner, a lemon tea cake or a few lemon drizzle muffins, it is a handy little piece of fruit that never lets the team down.
Today I had a whole football team of lemons. So the first thing I thought of making was lemon butter. It was always a treat in our house and as soon as the chickens gave us enough eggs, it was the only excuse we needed to get the stove on and the lemon butter made.
This recipe was from the PMWU book that my Mum gave me the minute I moved out of home at 19 (I am sure she bought it with anticipation and hope when I became a teenager but showed utter patience until then). The recipe is simple and the lemon butter can be used as a topping for a pie, for the filling of lemon meringue pie or just laden on a hot slice of toast with a nice cup of tea (any time of the day). My only suggestion would be to hide the spoons as it may not last for very long.
1/2 -3/4 cup of lemon juice
3/4 cup of white sugar
1/4 cup of water
2 tablespoons of lemon zest
125gm of butter cut into cubes
Mix eggs and sugar together in a glass bowl until the sugar disolves.
Add pulp, water and zest and stir
Add the butter a bit at a time until it is melted and stir until the mixture thickens and coats the back of the spoon.
Take off saucepan and place a little at the bottom of sterilised jars.
Fill up jars and leave the lids off until they are cool.
Place lids on jars and store in the refrigerator for 4-5 weeks.
(Hide one at the back of the fridge behind the gherkins)
I also made Lemon Delicious, using Amelia from Simple Provisions Recipe.
find it here..