Yarn, Yorkshire and All Manner of Wonderful Things!

Posts tagged ‘Still Lemonade’

Lovely Lemons

Don’t you love lemons? I might have gone a bit overboard yesterday though. First up I made lemon curd. If you have never made lemon curd then do so straight away. It’s gorgeous and knocks the shop stuff into a tin hat. And it’s easy.

Lemon Curd

Grated rind and juice of three large or 4 medium lemons

4 eggs

4oz/100g butter, cut into small pieces

12oz/350g caster sugar.

Put all into a bowl over a pan of simmering water. Stir until sugar is dissolved. Then heat gently for about 20 minutes, until it thickens. I stir it from time to time to see how it’s doing.

Strain into sterilized jars, cover and keep in a fridge. Eat within three weeks.

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I am ,as many of us are, a big fan of The Great British Bake Off. I was so jealous of the fantastic food mixers that the contestants got to use, that last year Mr E gave me one for Christmas. Was I happy! Then my usual techno fears began and it is now scary new food mixer. I am determined not to be so silly. I have just about mastered the liquidizer bit with soup making, now to tackle the mixer proper. I am making basic Victoria sandwich cakes till I stop being a silly billy. So I made a lemon one and filled it with lemon curd.

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Then I made some still lemonade. I have been experimenting with this year by year, the first batch I made was too sweet, and by trial and error I have finally come up with the proportions of sugar to lemon juice I am happy with.

Still Lemonade

4 lemons

5 oz sugar

1 1/2 pints of boiling water

Remove the lemon rind with a potato peeler and place in large bowl with the sugar and boiling water. Stir to dissolve the sugar. Cover and leave to cool.

Add the juice of the lemons.

Strain into bottles or jug if consuming straight away and serve chilled.

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Three bottles and a glass for me!


Love to know of your favourite hot weather drink. I think elder flower cordial has it for me, but the elder flowers aren’t ready yet. And would you believe it, I caught Mr E on the brink of cutting down the elder flower tree. WHAT?


Luscious Lemons!

Strawberries and raspberries are probably the quintessential taste of summer fruit. However, I love the taste of lemon at this time of year too. This year I have enjoyed making my own luscious lemon treats and I couldn’t believe how easy this first treat is.

Still Lemonade

Remove the rind thinly from three lemons using a potato peeler. Place the rind with 50z of sugar in a large bowl and pour over 1 1/2 pints of boiling water. Cover and leave to cool, stirring occasionally.

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Add the juice from the lemons and strain. Serve chilled.

And that is it. That easy and just so refreshing. And lemony. It takes longer to boil the kettle than anything else and the kitchen smelled divine.

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The next treat takes less than an hour from start to finish, including washing up.

Homemade Lemon Curd

Grated rind and juice of 4 lemons- I like the unwaxed ones

4 medium eggs- organic free range for preference

4 oz butter

12 oz caster sugar

Place all the ingredients in a bowl over simmering water

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Stir until the sugar is dissolved, and heat gently till the curd thickens. Do not boil under any circumstances or it will curdle, takes 20-30 minutes depending on how cautious you are.

Strain into jars. Keep in a fridge and eat within 2-3 weeks.

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Lick everything you have used, far too good to waste.

Both my Mum and my most beloved Granny made lemon sandwich cake, and it was only when I made my first batch of lemon curd as a blushing newly wed, that I realized why my Grans was so much better than my Mums, it was the homemade lemon curd.

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Both recipes sourced from my Cookery Bible- Good Housekeeping

Time for tea. Hope you are enjoying some lovely seasonal flavours wherever you are. Love to hear about them.



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