When Life Gives You Lemons…

It was an American writer, Elbert Hubbard, who first used the phrase “When life gives you lemons, make lemonade” in 1909. At Schoonbee Landgoed, where we have grown and exported our premium citrus for over 25 years, we know that lemons are a versatile fruit bursting with goodness and endless possibilities.

What makes lemons so special?

The benefits of adding lemon to your daily dietary intake are abundant. Lemons are an excellent source of vitamin C which is critical in bone formation, boosts the immune system to combat infections and is loaded with antioxidants.

Research suggests that the ascorbic acid in lemons may assist with protection against stomach cancer. Lemons may also constrain the formation of kidney stones and reduce the development of anemia. Struggling with a sore throat? Soothe the ache by drinking a splash of lemon juice in warm water with a teaspoon of honey.

Lemons and lemon juice are a staple in every kitchen, always on hand to add a zesty dash to a hot cup of tea or a generous drizzle over fish on a Friday. They have so much more to offer than just a supporting role. Lemon takes the spotlight in a variety of dishes and desserts: Lemon and Herb Chicken, Classic Lemon Bars, Lemon Meringue Pie.

How to make lemon curd

When life gives you lemons, why not make lemon curd? This sweet, smooth topping can be drizzled on ice cream or pancakes, used as a cake or donut filling, spread on toast or crumpets, layered in a parfait or trifle.

INGREDIENTS:

3 tablespoons cornflour
50g castor sugar
3 Schoonbee Landgoed lemons
50g unsalted butter
3 free-range egg yolks
275ml cold water

METHOD:

Combine the cornflour and castor sugar in a bowl. Add just enough cold water to make a paste. Finely grate the lemon zest into a medium pan. Take care only to get the yellow skin, not the bitter white pith. Add the remaining cold water to the pan and gently warm up over low heat. Squeeze the lemon juice into the cornflour paste and pour the mixture into the pan and whisk together. Cook until thickened, whisking continuously to prevent lumps. Don’t let it overcook otherwise it might curdle.

Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for 1 minute, then remove from the heat. Leave to cool, then divide between sterilized jars. Lemon curd keeps covered in the fridge for 2 weeks.

Click here to download the recipe card.

Lemon Life Hacks

Lemons are a housekeepers secret weapon thanks to citric acid which kills bacteria and removes mildew, and the oils in lemon peels which cut through grease, to make cleaning easier.

Here are our top 10 life hacks featuring lemons:

1. Dry thin slices of lemon with mint and a dash of your favourite essential oil on low heat for a few hours to make your own potpourri.
2. Place lemon slices in the fridge or at the bottom of the bin to remove lurking smells.
3. Clean your cutting boards with half a lemon to remove grease and odours. This works for microwaves too!
4. Mix salt and lemon to remove oxidation from copper pots.
5. Wipe aluminium pots with a cloth dipped in lemon juice to remove discolouration.
6. Rub glass with cut lemon and rinse well to make your glass kitchenware sparkle.
7. Boil your kettle with a few lemon halves to remove limescale.
8. Use lemon peels as a fertilizer for plants that need extra acidity.
9. Squeeze some lemon juice on door ways and windowsills to discourage ants and bugs.
10. Brighten your white laundry by adding half a cup of lemon juice and running your machine on a hot setting.

Order export-quality lemons directly from the farm to your home through our online store.