Sydney dished up stunning weather on the weekend, so much so it inspired me to pick the plump ripe and not-so-perfect but delicious lemons on our tree.
It is the first time in 15 years that we have a crop of fruit, so that called for a special treat: cooking them every which way I could. Our pantry is now packed with lemon curd, marmalade, cordial (it's for my 5 year old's upcoming party), glazed zest (great for topping cakes or natural yoghurt) and preserved (salted) lemons for winter tagines and 'spicing up' quinoa.
Winter is the time for lemons and many other citrus fruit, their high vitamin C content is known to boost your immune system and in the Beauty Kitchen we love it for fighting wrinkles! Vitamin C is:
- Co-factor for making collagen and elastin - those 2 proteins essential for providing the structure of your skin so it can stay plump, smooth and toned.
- Powerful antioxidant - prevents the formation of free radicals that damage the skin and cause inflammation.
- And, it is excellent for breaking the cycle of acne / psoriasis conditions.
That's my excuse for always having a jar of home made lemon curd on hand. By the way it has a quarter of the sugar content of jam making it a better choice as a toast topping if you crave sour dough for your weekend brunch.
So ...
"When life gives you lemons, make lemon curd'
Have a fabulous week. x
A massive batch of lemon marmalade in recycled jars. Who wants some? x
