2. Tiff’s zingy lemon stuff
When Tiffany, a brand new caker, was left alone with a LOT
of backyard lemons, she made this zingy lemon stuf and it went
into the freezer. Cue me finding it a month later and falling in
love with it. By that time, Tiff couldn’t recall how she made
it, so this is my best reverse-engineered guess. It is the most
powerfully puckering lemony condiment I have ever known
(and never knew I was missing)! Use it to tangify frostings,
buttercreams, cheesecake batters and glazes. Use lemons,
oranges, mandarins or tangelos. Limes will lose their vivacious
green and essence, so I skip those. Go Tiff and your nascent
citrus instincts!

Juice one lemon and place the juice in a non-reactive saucepan with
the water. Trim the stalk end off the other lemon, halve it, and remove
any visible seeds, then slice into thin half-moons and add to the
lemon juice in the s aucepan.

Cover the saucepan with a lid and simmer over a low heat until all the
pith is translucent. Take care the lemon doesn’t catch any colour as it
simmers – the scorch will add an unple asant flavour.

Microwave method: cover with a lid and zap f or 3 minutes on high.

Cool, then whiz to a paste in the food processor. Scrape into a small
container, doing a final s eed check, and chill.

Keeps Up to 7 days in the fridge,
then freeze to maintain freshness.

Makes 150 g (5½ oz). Takes 10 minutes.
2 small lemons
40 g/ml (1½ oz) water
1 medium lemon or orange