Vitamin C is good for you.

Mother Nature must have known what she was about.  At the time of the year when we can all use extra vitamin C the citrus fruits kick into gear and produce large quantities of fruit.  The citrus back-bone of our food forest is hugely productive.  Last weekend we picked about 30kg of grapefruit and lemons and you can't see where we touched the bushes.  We will have hundreds of kilos this year though not too many limes.   We even have edible oranges.

Today was crutching day.  For the non-farmers amongst you this is when the ewes get a trim - bum and tum - so that when the lambs are born they can find the clean udder easily.  We have been putting it off because you can't shear sheep when the wool is wet.  With a break in the weather the shearer was round to "do" our nine ewes this morning.  Sadly we had miscalculated our dates and one of the ewes, my favourite, Lilispot had lambed in the early hours of the morning and the little black female lamb had died.  On a small property it is difficult to run the ram in a separate paddock so he and his girls run together all year.  This does make any serious predictions a little tricky.

As we have lemons and eggs our guests this weekend will be treated to an old-fashioned favourite, Lemon Meringue pie.

Lemon meringue pie (PdB) - serves 6 - 8
Pastry
You can use bought ready rolled sweet pastry (about 1 and a half sheets) or you can make your own.
To make your own
250g flour
1/2 t salt
175g butter
grated rind of one lemon
2 T sugar
3T water
3T lemon juice
melted butter

Rub the butter into the flour, salt and lemon rind, make a well in the centre and add the liquids.  Gently bring all together into a sold ball.  Chill for 30 minutes then roll out.

For either sort of pastry cut to fit a 25cm round or 34cm by 12cm paper lined tart tin.  Chill for another five minutes then line with baking paper and weights or rice.  Bake 12 - 15 minutes at 180 deg C, then remove the weights and bake until golden (about 5 minutes).  Brush the hot pastry with a beaten egg.

Lower the temperature to 160 deg C
The filling

200ml water
100g caster sugar
2T cornflour mixed into 3 T water
20g butter
2 - 3 egg yolks depending on size (some of our eggs are enormous)
1/2 t lemon rind, grated
1/2 t orange rind, grated
50 ml juice from the lemon and the orange

Heat the water with the sugar in a pot until the sugar is dissolved, then bring to simmering temperature.  Add the cornflour paste while whisking and then simmer until thickened.  Add the butter and stir until it is melted.  Mix the egg yolks a little and stir into the thickened mix with the rinds and the juices.  Remove from the heat.
The meringue

2 - 3 egg whites
120 g caster sugar

Beat the egg whites, (until they are foamy) add the sugar gradually while beating.  Beat until the mix is very thick and glossy.

Assembly
Pour the lemon mixture into the pastry case and top with meringue.  Smooth and then create some whirls if you like.  Make sure that the edges are sealed.

Sprinkle the top with a little extra sugar.

Bake for about 25 minutes until the meringue is golden.

Cool completely before serving so that you can cut neat pieces.