If your lemon tree is like mine it is full of lemons at the moment. I have a Lisbon variety and it fruits around 2 to 3 times a year but the larger crop comes in the middle of winter. The Meyer Lemon does this as well, it has a thin skin and is a little like a cross between a lemon and a mandarin, it gets an orange to yellow colour when ripe. There is also the Eureka which is better suited to warm humid areas.
Lemon Tart is a favourite of mine, my son has the following recipe listed as his own lemon Tart in our recipe book at home. Whisk gently ¾ cup of sugar with 3 eggs, ¼ cup of lemon juice, 1 zest fine grated, ¼ cup melted butter & 2 Tbsp. of plain flour. Pour into a pre baked tart case and cook at 140oC until just set in the middle.
If your tree is really full think about preserving some for a Moroccan lamb later in the year. Cut 5 lemons in quarter and pack tight in a jar layering with about 150g sea salt, cover with lemon juice and store in the fridge for at least 6 weeks.
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