Ferment them and make Lemon Curd!
A couple of winters ago, my lemon tree exploded with lemons and I had so many I didn't know what to do with them. So I fermented them and stuck them in the fridge...for a long time because I still didn't know what to do with them. But then I found a lemon curd recipe and I wondered if I could use my fermented lemons. It turns out, I could and I did and it turned out amazing!
Not only are lemons tangy, delicious and refreshing, they boast an array of health benefits. Lemons are rich in vitamin C, potassium and magnesium. They also promote healthy digestion and help alkalize the body.
Bonus! In this recipe the lemons are fermented, increasing the amounts of vitamins and minerals and making them readily available for your body to uptake.
You can eat this straight, warm or cold, you can put it in a tart or bowl with fresh berries and whipped cream or use it in a layered cake or pie. With so many benefits and ways to use this recipe, it's sure to become a favorite in your house.
Want to learn how to ferment fruits and vegetables properly? Sign up for an upcoming class!
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