This week I've spent some time getting creative in the kitchen.
I posted earlier in the week that I had made lemon curd, with the intent of using it to fill macarons. They use the egg whites, the curd uses the yolks - a match baked in heaven, right?
Well, almost - the curd was a bit too fluid on its own, but it did work pretty well with a bit of icing sugar mixed in.
Tonight I baked some shortcrust pastry cases to try out a curd based lemon tart.
These were pretty delish, but I wasn't completely happy with the pastry - so there's still a little more creativity to happen before they're perfect ;o)
more creative spaces at Kirsty's