Lemon Delicious

Lemon is such a delicious and versatile fruit.  You can use it in sweets and in savouries. I always keep a lemon in the kitchen because you can use it in so many recipes. On the weekend, I was lucky enough to recieve a huge bag of lemons from a friend who has a lemon tree so of course, I'm making lots of lemon treats such as the lemon slice below. With a piece of it in my hand as I'm writing this, I thought I'd follow on with this lemon theme and find some gorgeous handmade lemony lovelies on madeit.

Clockwise from Left:

• Lemon Meringue Earrings by "Greenstar"
• Lemon and Lime Children Dress by "Purple Blossoms"
• Little Lemon Drop 4x6 in print by "matouenpeluche"
• Citrus Soap by "Rhasdala"
• Orchid Orange Lemon - 8 cards & tags by "Paddock Press"
• Vintage Lemon Leather Handbag by "Retro Blonde"

And to top it all off, heres a yummy recipe from taste.com.au for the tart of all tarts... lemon tart!

Ingredients (serves 6)

185g Marie or Nice biscuits, processed to fine crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
90g butter, melted
pure icing sugar, to serve

Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped

Method

Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepaed pan. Refrigerate for 1 hour.

Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.

Pour lemon curd into chilled tart case. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.

Recipe and Photograph from taste.com.au