There seems to be an abundance of citrus fruits this Winter, even a usually meagre-fruiting grapefruit tree has borne generously, and there is an almost embarrassing richness of lemons. When family and friends begin to decline one's offer of 'more lemons' you have to find other ways of using them!

I have delved back into old recipes to share and found one I remember having used successfully in cooking classes of years ago.

If you don't have your own lemons I have no doubt that when you visit the Dandenong Ranges you will find an abundance at our local farmers' markets and at roadside stands!

INGREDIENTS
4 free-range eggs
3/4 cup white sugar
1/2 cup freshly squeezed and strained lemon juice
1/4 cup water *
2 tb finely shredded lemon zest
125gr low-salt butter, cubed into 6 portions
 

METHOD

  • In a heatproof bowl, beat together eggs and sugar. 
  • Place bowl over a saucepan of simmering water and stir until sugar dissolves.
  • Add water (or passion fruit pulp) and lemon zest, stir well. 
  • Add individual cubes of butter and stir in, adding another as each cube is absorbed.
  • Simmer for about 15 minutes, stirring often.
  • Remove from heat and allow to cool for about 20 minutes before spooning or pouring into sterilised jars. (I like to seal with wax before fitting on lid.) Best stored in the refrigerator.

* If you have access to passion fruit, 1/4 cup of the the pulp may be added in place of water to offer a flavour variation.)