In July, I went on holiday to the south of Spain, where we stayed in our friend’s very rustic and very beautiful villa in the mountains. One of the loveliest things was the lemon groves that cover his land. I have never seen lemons like them – they were huge, gloriously lumpy, and had the most wonderful flavour. It was a friend’s birthday whilst we were there, and of course, we had to make her a lemon cake! The kitchen was beyond basic – we had no scales or cake tin, but we did have a grove full of fresh lemons, and one of the most beautiful views in Spain.
Lemons are one of my favourite ingredients. When I’m cooking for myself, they’re as essential to seasoning green vegetables as salt and pepper.
Here is the first of my 2-part favourite lemon-centric recipes.
Lemon and Clementine Posset
This posset is easy to make, but has such a vibrant flavour. I use a lot of lemon juice, because lemons should be the star of the show. The clementines give a festive twist.
500 ml double cream
150g caster sugar
100ml lemon juice
zest of 3 clementines
Put the cream, clementine zest and sugar in to a sauce pan. Bring it to the boil, making sure you stir occasionally so that the sugar dissolves completely. Turn the heat down and allow to just bubble for 3 minutes. Keep on stirring from time to time. Remove the saucepan from the heat, and stir in the lemon juice. Pour in to a pretty bowl and leave to cool a bit, before refrigerating for about 4 hours, or until it is set.