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)
xo
more creative spaces at Kirsty's
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)
xo
more creative spaces at Kirsty's
Dude! I love how you are having your wicked way with lemons!
ReplyDeleteKeep experimenting with the curd - I'm enjoying the photos!
Those look amazing. Now I'm hungry. I may have to go bake something.
ReplyDeleteWow, those photograph beautifully! Nice, bright, lemon-y space!
ReplyDeleteYum...my mum used to make lemon curd. I used to have it on sandwiches.
ReplyDeleteHere's hoping they're perfect by Sunday - not hinting or anything!
ReplyDeleteMmmm ~ I can taste the lemon tang just by looking at the pic. My sweet tooth is calling.
ReplyDelete