Lemon Love

My lemon trees in my tiny little yard are my treasures. I love their aroma and love their flavor. Every year I try to write a new post on my blog with a new lemon recipe. I remember the year all my lemons were stolen . It  was so sad. This year I had a bumper crop that I shared with friends near and far. I sent off some boxes to friends on the east coast. I don’t mind sharing as long as they are a few left for me.

preserved lemons

I asked for new lemon recipes on a Facebook site I belong to and the response was amazing. I got over three hundred responses with a lot of wonderful new recipes. Thank you to all of you. I will share two new recipes here and save the Facebook post so I can try  some amazing looking recipes later. I am a little pressed for time because I am leaving for a trip to France in two days where I will cook my heart out in a very special kitchen. If all goes well I will tell you about it later.

lemon curd

limocello and lemon curd

I made Limoncello and lemon curd. The curd is delicious and easy to make if you have a Vitamix. This is the first time I made limoncello and after reading more about it I don’t think that it is authentic, but again it was easy to make and I had a little taste today. Not Bad! I also made 6 jars of preserved lemons. I must say I had a production going and loved it because I was in my element. 

Recipe for lemon curd made in the Vitamix
It makes about three cups

Ingredients:

6 small eggs at room temperature
½ cup fresh lemon juice
1 TBS lemon zest
1 cup sugar
a pinch of salt
½ cup unsalted butter at room temperature cut into pieces

Recipe for Limocello:

I used  Giada De Laurentil’s  recipe for limoncello . I liked it but I don’t really have any comparison since I never have had limoncello before. I will make  it again when I have more lemons and return from my trip. Any help for this recipe is greatly appreciated. 
When making the recipe make sure you remove as much of the pith from the  lemon peel as possible.

​Click here for Giada's recipe
Click here for Holly Baker's lemon curd recipe

Directions for the lemon curd:
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Put the first five ingredients in the Vitamix. Begin at Variable 1 and gradually increase to 10. Blend for about three minutes. When the mixture gets hot keep checking  with a thermometer  and continue to blend for another few minutes until the thermometer reads 160 degrees. Now your eggs are safe. Add the butter and blend until smooth for about 10 seconds.
Pour the curd into some jars and cool overnight in the fridge. 
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Recipe by Holly Baker from A Baker's House
​adapted by© Sunnycovechef.com

preserved lemons on avocado toast

​Preserved lemons capture the heavenly perfume of the lemon and excite your palate. It brings out the best in my avocado toast and many other dishes.
​ Click here for the recipe.

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This is a nutty, chewy , nor-too-sweet cake which is made with whole lemons and ground almonds.
​ Click here for the recipe

lemon cake

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Zitronenspeise (lemon mousse)

​You want a melt in your mouth lemony dessert, try my German lemon mousse or Zitronenspeise as we call it in Germany.
​ Click here for the recipe

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This tart lemon sorbet made with buttermilk has been an old friend of mine for years.
​Click here for the recipe.

lemon sorbet

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lemon bread

​Perfect for an afternoon snack, this simple lemon tea bread is compact and infused with lemon juice. 
​Click here for the recipe

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A delicious lemon pudding cake that is light and makes a great ending to any meal. The recipe comes from the Greens Restaurant in Fort Mason in San Fransisco.
​ Click here for the recipe

lemon pudding cake