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The final all day event for 2012

Here are the dates for 2012 Experience days that Sharon & myself have organised.

Now Booking

Saturday 1st December at Hethersett Village Hall for the last all day event of 2012 & a Christmas Card & gift event
Theme - A whole day crafting
Cost - £25

Future Dates:

Saturday 1st December ~ Christmas gift event

And don't forget for every event you attend you will receive a FREE raffle ticket which could win you a

(Draw to take place during December's Event)


Do you fancy a catalogue party?

Did you know that you can qualify for hostess benefits without having to hold a party?

Just by showing your catalogue around to your family, friends or craft group, If you collect together orders totalling over £150 you will qualify for a free hostess benefits.

If your interested please contact me for further details.

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Contact me

Stampin' Up Contact details I have set these business hours to preserve my home / work life balance.

Email ~ Anytime ~
Or call me between 9.30 Am ~ 8Pm ~ 07092984580

Friday, 18 June 2010

Lemon tart


4 unwaxed lemons (zest of 3 of them)
170g butter, cubed
4 large or 5 medium eggs, beaten
1 large or 1 medium egg yolk
220g unrefined caster sugar
375g frozen Cooks’ Ingredients All Butter Shortcrust Pastry, thawed (2 x 250g in one pack)



  1. Roll the lemons on a work surface with the palm of your hand (to make them release more juice). Juice them and measure out 150ml. Place the juice, zest, butter, eggs and sugar in a saucepan over a low–medium heat and stir continuously for 10–15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat a little and stir until it begins to simmer; simmer for 5 seconds, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid a skin forming. Place the bowl in the fridge to cool for 30 minutes.
  2. Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the tart case. Preheat the oven to 180C, gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 minutes.
  3. Take a sheet of parchment larger than the tart tin and scrunch it up. This will make it easier to fit into the corners of the tart. Place baking balls or coins on top and place in the oven for 20 minutes.
  4. Remove the parchment and baking balls or coins and return the tart to the oven for 10 minutes until golden brown. Take the tart out of the oven and allow to cool completely before running a knife around the edge of the tin to remove the excess pastry. Carefully lift the tart case out of the tin.
  5. When cold, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for 1 hour before serving with crème fraîche and fresh raspberries if they are in season

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Crafts are here

Crafts are here, crafts are there,

My craft supplies are everywhere.

I really should clean this mess,

but I like it I confess.

Floor is littered, chairs are piled,

Kitchen's looking pretty wild.

On the table, counter too,

Seems that any place will do.

Hall is stacked with cartons high,

filled with things folks like to buy.

Garage is full, but so far....

there's still room to park the car.

I never have an idle day,

New ideas come my way.

Don't know yet what I'll create,

but my imagination's great.

My family smiles, they don't complain,

although at times I am a pain.

but when all is said and done,

I really am a crafty one!

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