Lemons are as essential as garlic or salt.
Driving around the place on my foraging missions, it seems no Hibiscus Coast garden is without a lemon tree and there is such a glut of fruitful alchemy out there at this time! What other fruit does a cook require as often, and what other fruit is always there, waiting patiently on the tree until it is needed?
The juice, pulp and rind can be used for a whole bunch of misadventure, not just food and drinks. Lemons are goblets of pure culinary gold so I find it strange that so many lemons on the Hibiscus Coast seemingly go unpicked.
Every year I cut a heap of lemons into wedges, freeze them on a rack, then bag them. When the glut is over and lemon prices jump in the summer, my gin o’clock is always well served in an instant with a perfect wedge of ice-cold lemony awesomeness.
My Nanna could cook and create anything from very little – a tradition of cooking born out of necessity. She made lemon curd every year, a family tradition of sticky gluttony. ‘The trick is how you hold your tongue,’ my Nanna would say. Thanks to her, I have so many great food memories of real home cooked food shared with my family. I’m a firm believer that the best and most flavourful food adventures are made by all the Nannas producing their own traditional foods for their family.
The Hibiscus Coast is blessed with streets and streets worth of ingredients for lemon curd. Make it, and never look back!
Nanna’s Lemon Curd
Ingredients: 2 eggs plus 2 egg yolks, 3/4 cup caster sugar, 1/3 cup butter, zest and juice of 2 lemons
Method::: Whisk eggs and yolks with sugar until smooth. Place in a pan over low heat and add butter, juice and zest then whisk until thick. Strain through a sieve into a jar. Store in fridge for two weeks or freeze for up to three months.