PRESERVING LEMONS

Preserved lemons are a traditional ingredient in North African and Middle Eastern cuisine, adding a rich mellow flavour to dishes such as tagines and relishes.

Originally lemons were preserved in order to store them but preserved lemons are now appreciated for their unique taste.

It is simple to preserve lemons and you will find they will become an essential part of your store cupboard. They also make unusual and personal gifts, if you use really nice jars. Try them in dishes such as the Moroccan tagine.

METHOD

Sterilise the jar with boiling water, and wash the lemons thoroughly. Using a sharp knife, cut off the tips of the lemons at each end and then slice them into quarters, lengthwise, but stop before you completely detach the quarters, so they are attached along about 2cm at one end.

Cover the bottom of the jar with a layer of sea salt. Now sprinkle salt all over your lemon, spooning it inside so the lemon is thoroughly coated inside and out.

Put the lemons in the jar, squashing each one down so the juices flow, and adding more salt as you go. Pack them down but leave a gap at the top of the jar, making sure they are submerged in juice. You may need to squeeze another lemon to make sure of this. Top up the mixture with salt and the olive oil. For an extra flavour, you could add a sprig of fresh thyme, or spices such as bay leaves or peppercorns.

Cover the jar and seal carefully. Store in a cool, dark place, and turn the jar upside down to shake the salt and juice around every couple of days for a week or so. After about three weeks the lemons will have softened and be ready for use. Rinse the salt from the lemon before using. They should keep for up to six months, if refrigerated.

YOU WILL NEED:

•a glass jar

•approx 5 or 6 large organic lemons (for a ½ litre jar)

•sea salt, as needed

•olive oil, as needed

LEMON
MERINGUE PIE

The classic lemon pudding, a delicious mix of crumbly pastry, tangy lemon curd and light meringue.

MAKES: 4

PREPARATION: 2 HOURS

COOKING TIME: 20 MINUTES

INGREDIENTS

For the base:

•215g shortcrust pastry

For the filling:

•2 large egg yolks

•30g caster sugar

•juice and zest of one lemon

•30g white breadcrumbs

•250ml milk

For the topping:

•2 egg whites

•115g caster sugar

METHOD

Roll out the pastry and line a pie dish. Chill the pastry for half an hour.

Put the egg yolks, sugar, lemon juice and zest and the breadcrumbs in a bowl, pour over the milk and mix well, before leaving for an hour until the breadcrumbs have absorbed the liquid.

Pre-heat oven to 190ºC/375ºF/gas mark 5.

Bake the pastry for ten minutes, using ceramic baking beans to prevent it rising in the oven. Turn the oven temperature down to 170ºC/325ºF/gas mark 3.

Mix the filling well and pour over the pastry, then return to the oven for five minutes to set the filling.

Whisk the egg whites until stiff, and gradually add the caster sugar, continuing to whisk until you have a glossy meringue. Heap the meringue on top of the lemon filling. Return to the oven for a further five minutes or until the meringue is a pale brown colour.

TOM
COLLINS

The origin of the Tom Collins is disputed, but some claim it was created by a bartender, John Collins, at Limmer’s Old House in Conduit Street, London, which was a popular sporting bar during the 19th century – famous for its ‘gin-punch’.

SERVES: 2

PREPARATION: 5 MINUTES

INGREDIENTS

•a handful of ice cubes

•60ml gin

•juice of ½ lemon

•1 tbsp agave syrup

•soda water

•lemon wedge

•glacé cherry

METHOD

Pile a generous handful of ice cubes into your glass. Pour the gin and lemon juice over the ice, together with the agave syrup, and stir well.

Top with soda water and garnish with a lemon wedge and a glacé cherry!

TOP TIP

Always use a highball glass, and if you can, frost it first by placing in the freezer for at least ten minutes.

SIR EDMUND HILLARY DRANK COPIOUS QUANTITIES OF HOT WATER WITH LEMON DURING HIS ASCENT OF EVEREST IN 1953.