Ingredients
- Your favourite pie crust
- 2 lemons
- 150 gms sugar
- 55 gms unsalted butter, room temperature
- 2 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- pinch of salt
Directions
- Grate the lemons carefully to get the zest. Put the zest in a food processor alongwith the sugar and grind.
- Cream the butter with the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- Remove from the heat and cool or refrigerate.
- Roll out the pie crust and bake blind at 180 C till done.
- Fill with the cooled lemon curd.
This tea party happened in Jan this year so you can see how late I am with posting.
PEANUT BUTTER BANANA MUFFINS -
Adapted from Rachel Allens recipe available here
CHOCOLATE CHIP COOKIES
For recipe go here
Lemon Tarts
Linzer Cookies
For recipe go here
Red Velvet Cupcake
For recipe go here
CUCUMBER CHEESE SANDWICHES
Best served warm from the oven, with jam and cream. These are really easy to make and can be on your table, ready to serve, in 20 minutes. Serve with a nice cup of tea.
Ingredients
- 140 gms self raising flour - if you don't have self raising flour just take normal flour and add in 1 1/4 tsp of baking powder and 1/4 tsp salt
- 1 tbsp castor sugar
- 30 gms butter
- 120 ml milk + 60 ml water
- jam
- cream
Method
- Sift the flour, castor sugar and salt together.
- Cut in the butter and mix till the flour resembles fine breadcrumbs.
- Make a well in the center and add the liquid mix.
- With quick movements bring the dry and wet ingredients together, taking care not to overmix.
- Transfer to a floured surface and knead gently.
- Pat into a round circle, 2 cm in height, and using a 7 cm round cutter, cut into rounds.
- Place on a lightly greased tray & brush the tops with milk
- Bake for 18 - 20 mins in a 190 C preheated oven
- Serve hot with jam and cream
