Under the Tuscan sun grows every kind of plant.
When I came to live here in the countryside, I immediately thought of the indispensable plants for me.
First of all the aromatic herbs, necessary for a chef like for anyone working with food.
So I immediately sowed
- thyme (here in Tuscany we call it “pepolino” and it’s fantastic with any kind of mediterranean sauce)
- origan (for pizza but for “pizzaiola meat” as well)
- catmint (amazing with mushrooms)
These plants under the Tuscan sunshine definitely grew very well and they are still alive in my garden even after many years.
And then one day I saw in a greenhouse near my home a beautiful lemon plant and I quickly brought it home.
Well, the lemon under the Tuscan sun, rather than that of Campania, has grown steadily and for 15 years my plant gives me beautiful and juicy lemons like those one from Sorrento.
How I usually use these fantastic lemons:
- Lemon jam
- Lemon jelly
Anyway first of all, I love preparing the “exceptional” lemon curd (I’m writing the recipe down to this post).
This custard is an excellent filling for pies and tartlets.
Its “degreasing and refreshing” power makes it the most delicious way to end each meal.
It’s gorgeous even if you simply spread it on toasted bread, that is exactly what I made yesterday.
I enjoyed it while sipping a hot cup of tea in the garden under the Tuscan sun. Bello!
This cream has the strong flavor of Sorrento lemons, and should not be confused with the lemon pastry cream because it is much more “lemony”.
Anyway, after several attempts I managed to get a balanced recipe, where lemon makes the lion’s part, but without being too aggressive.
I like to prepare this cream and put it in glass jars.
The fact that it can be done in full Winter consoles me a lot, because even without being under the Tuscan sun, is like producing jars of sun.
Well, do not hesitate to prepare this curd from Tuscany.
Be sure to buy (or to pick up 🙂 ) organic lemons; they can’t be treated with chemical compounds.
- 4 lemons in Total:
- 160 gr (3/4 cup) lemon juice
- lemon zest grated (2 lemons)
- 4 eggs
- 40 gr (1,5 oz) butter
- 200 gr (7 oz) sugar
- Add the sugar to the eggs little a time and whisk with a whip
- add a bit of lemon zest
- put the lemon juice over medium heat and wait until simmers
- out from the heat pour the very hot lemon juice in the eggs and sugar mixture continuing stirring
- add the rest of lemon zest
- put the mixture over medium heat again and wait it thickens continuing whisking
- out from the heat add the butter and continue stirring until dissolved.
If you’re interested in wild edible herbs you can read the followings: