We may have over ordered on the lemons

I think we may have over-ordered on the lemons.

Like most people, we’re trying to limit our supermarket trips at the moment. Trying to follow the lockdown rules and only going out when necessary. Getting a home delivery is proving nigh on impossible, but we are having some success with click and collect. Yesterday was the second time we’ve used the service and the lemon situation is perhaps proof we’re still novices. Neither of us registering that the lemon icon we clicked on when placing the order showed eight in the packet. Which of course means we now have eight in our fruit bowl.

So now we’ve got to think of ways to use them up. The sunshine through our kitchen window this morning was making them look rather wonderful just sat in the fruit bowl, but it would be a shame to waste them.

Option one is going to be a generous slice in a glass of gin and tonic this evening. A Monday night drink feels a bit decadent, but I think in the current circumstances we all need a treat at the end of the day.

Later in the week, it will be time for a lemon meringue pie. One of my childhood favourites, the tang of the lemons, the sweetness of the meringue, the pastry base adding another texture. My mother used to often make them and whenever I bake one it takes me back to her kitchen. I can remember watching them go into the oven and I’ve never lost the sense of anticipation, the wondering just how good it’s going to taste when it comes out.

A lemon drizzle cake is one of my partners mothers favourites, and as she’s living with us now I don’t think it will be long until there’s a request for one. I never used to be a fan, but since I started making my own and nearly drowning them in syrup I’ve been converted.

Then there are lemon & tahini biscuits. Ever since I discovered these in Ruby Tandoh’s Crumb* they’ve been a favourite in this house. A crumbly shortbread biscuit with powerful flavours. The combination of lemon, the sesame taste of tahini and sugar works wonderfully. Sweet, savoury and tangy in one bite.

I do make one amendment to Ruby’s recipe. In the book, she just uses the zest of two lemons, but I find that’s not quite enough. I’ve taken to adding the juice of one of the lemons as well and this seems to give an extra zing to the biscuits.

The recipe makes 24. It may sound like a lot, but I assure you they won’t last long in the biscuit tin.

Ingredients

• 120g unsalted butter..softened
• 120g tahini paste
• 120g caster sugar..granulated sugar works as well
• Zest of two lemons and the juice of one
• 240g plain flour
• 1tsp baking powder

Method

• Preheat the oven to gas mark 4 and line a baking tray
• Cream the butter, sugar and tahini until pale and fluffy, then mix in the lemon zest and juice.
• In a separate bowl mix the flour and baking powder, then stir this into the wet ingredients. Use the back of a spoon to mash the mixture until combined.
• Roll the mixture into 24 roughly equal size ball and place them on the baking tray. Flatten each ball into a disc that is approximately 1cm thick.
• Bake for 12 to 15 minutes until the biscuit edges are golden. 
• The biscuits will be very crumbly when you first take the tray out of the oven. Leave them to cool completely before you try moving them.

* Ruby’s book Crumb is currently only £6.15 on Amazon. If you’re looking to treat yourself during lockdown I cannot recommend it highly enough. It’s one of the most used books on my shelf.