Sunday I decided to use lots of them and made some preserved lemons and lemon curd. I like using preserved lemons in my cooking and it is always hard to get up here as well as being very expensive. These should be ready in about eight weeks and they will last for ages. The only problem making them was some of the lemons were so big had to seperate the quarters instead of leaving them joined at the bottom in the traditional way. This used up a bucket of lemons.
Then for some lovely buttery lemon curd. Lemon juice, sugar, butter and eggs...delicous. Love the vibrant colour from our beautiful turkey eggs. Great to eat on toast or as Peter prefers straight from the jar!