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  1. #21
    Join Date
    Jul 2009
    Achievements:Topaz Star - 500 posts
    This is my fave lemon curd recipe, hasn't failed me yet

    We have 2 huge lemon trees so we've had to get clever at using them up (well what we have left after we've given loads to friends and family).

    We make lemonade, lemon sorbet, preserved lemons, curd, lemon biscuits, I put slices in my girls' drink bottles (for lemon water) which they love. Also when you've squeezed a half you can rub it all over your kitchen bench or shelves in your fridge and then wipe with a damp sponge - natural cleaner and smells amazing. We juice a heap of lemons and freeze the juice in ziplock bags to easily defrost once the seasons finished.

  2. #22
    SpecialPatrolGroup's Avatar
    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
    Join Date
    Aug 2008
    In the messy house, Brisbane
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 postsAmethyst Star - 5,000 posts
    Quote Originally Posted by dollypops View Post
    What do you do with preserved lemons?
    They are great in middle eastern and north african style dishes, like this:
    Chicken and Green Olive Tagine

    Thighs, legs, and wings of whole chicken, bone in, skin on
    2 medium onions, chopped
    1 cup mixed green olives
    5 large cloves garlic, chopped
    1 teaspoon dried thyme or 1 sprig fresh
    1 1/2 cups water
    1 whole preserved lemon, minced

    Preheat oven to 300 degrees. In large skillet over high heat brown chicken, skin side down first, 5-7 minutes per side. Place onions, olives and garlic in oven proof pot with cover and place browned chicken pieces on top. Sprinkle thyme and preserved lemon over chicken. Turn heat back on skillet and pour water into skillet and scrape up stuck chicken pieces and bring to boil. Pour stock over chicken and cover and place in oven. Cook for 2 hours until vegetables and stock make sauce and chicken is falling off the bone. Serve with harissa and preserved lemon.

    I haven't made this recipe but I have made one like it.

  3. #23
    Join Date
    May 2012
    Quote Originally Posted by bundun3 View Post
    This is the recipe I use, super easy & delicious. Takes a while to whisk until it's thick, I usually make it in the evening & have a glass of wine while I'm whisking 😊
    The related frozen yoghurt recipe is awesome too.

    Lemon curd

    Thanks! Stir with one hand, glass of wine in the other. That's my kind of cooking!


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