This is a Eureka variety of lemon. Each year we give it quite a heavy prune back. We cut out many of the inward facing branches to encourage airflow in the centre of the tree to discourage disease. We also give the top branches a clip. The chickens do a nice job at cleaning up the area underneath it for us. This photo was taken after we needed to un-strangled it from the passionfruit vine and had given it its prune. Read my last gardening blog to see the hidden lemon tree under the passionfruit vine, you won't recognised it!
Lemons are a good source of vitamin C. For a natural alternative for a cold and flu remedy here is how i make a lemon, ginger and honey drink.
- The temperature converted to celsius is 180 degree.
- It makes quite a large slice and uses heaps of eggs, so it is possible to halve the recipe and it still turns out great.
- The base rises slightly so spread it out thinner than you think. Watch the base in the oven and rotate the tin after 10 minutes if your oven seems to have uneven heat like mine does.
- Although lemony, the slice isn't over zesty in taste. I like to add at least 1 or 2 teaspoon of fresh lemon zest to the base for extra tang.
- The finished slice stores well in the freezer, but allow it time to defrost before eating as it tastes much better at room temperate.
(Don't worry you don't need a thermo for this recipe - Delighted Momma has the standard method on her website)
If you have a Thermomix or one of the thermo type appliances here are my tips.
For the base:
- Add the almonds and hit the 'Turbo' button a few times until desired consistency
- Add in the honey and coconut oil. If your coconut oil is solid, use the 'Reverse' setting on 37 degrees, speed 2 for approx 1 minute or until coconut oil is melted.
- Add in the other base ingredients and combine using the 'Reverse' setting to avoid processing the nuts down further.
For the filling:
- Add in the eggs, lemon juice, honey and salt. I used heat setting 60degrees, speed 5. You might be able to use a slightly higher setting instead. Although it took a while to thicken it did work out great.
- Add in the coconut oil via the peep hole in the lid while it is cooking.
- It takes a good 6 minutes or maybe longer for the mixture to thicken and turn into the pudding consistency.
- Speed up the cooling down time by putting the therm bowl full of the beautiful mixture in the fridge or freezer.
- The mixture does need to be cooled, but not super colds when pouring it onto the base. Just stick the whole tray immediately into the freezer to set.
Ok so now you have my tips, this is the link to Delighted Momma's Lemon Bar recipe HERE. I hope you enjoy it. It's gluten-free, grain-fee, dairy free and with so many eggs in this lemon slice, surely a piece could be a meal in itself ;)
(Gluten-free, Grain-free, Dairy-free)
I discovered this recipe two years ago and it more than satisfied my need for a lemon tart which i had been dreaming of when we were still quite new to Paleo.