I’ve been away from this blog for a while but i’ve got some baking to do so we should be going again :)

I’ve decided as well the best way to work this is to do full recipes on Blogger and post the pictures on here with links to the recipes!!

Things should work out this time, everyone likes cake!

(Source: ohyousweetthing)

The other week i had a right good bake off i made two different types of tiffin…neither of which i was totally happy with so that recipe will wait till its right!…and i made this lemon tart, the tiffin and some smaller tarts got taken to a ‘charming git’ (haha) in brighton and the bigger tart was devoured by my family and everyone seemed to be rather happy about it….i was rather happy about it, it was easy to make and tasted blooming scrummy so im sharing it with you!!

Ingredients FOR THE PASTRY 175g (6oz) plain flour large pinch of salt 75g (3 1/2oz) very cold butter, cubed 1 egg yolk mixed with 2tbsp cold water

FOR THE FILLING 4 eggs 175g (6oz) golden caster sugar finely grated zest of 2 lemons 100ml (4fl oz) lemon juice (should be about 3 lemons) 100ml (4fl oz) double cream

* OK pastry first, rub the flour, salt, sugar and butter between your fingers until its like fine breadcrumbs. Add the egg yolk and stir into the pastry with a fork, stop when the pastry begins to come together. Turn out onto a floured surface and knead for a few seconds

*roll the pastry out to about 1/4in thick and fit into a 9-10in tart tin that has been well greased and floured, trim excess leaving a 1/2in border. Chill in the freezer for 10minutes

*preheat a backing sheet in the oven at gas mark 5, 375 f, 190 c,

*get your pastry from the freezer and line with backing paper and fill with baking beans, cook on the heated baking tray for 10mins, remove paper and beans, trim edge again and cook for another 8-10 minutes

*Remove from the oven, Reduce the oven temperatur to gas 3, 325f, 160c.

*Make the filling by by whisking the eggs and sugar together. stir in the zest, lemon jucie and double cream. Transfer the mixture to a jug and carefully pour into pastry case (BE CAREFUL, if any filling spils over the pastry and into the tin your tart will be stuck!!!!) Bake for 35-40 minutes.

*The tart is ready when the lemon-cream filling is almost set but still wobbles a bit!! cool completely on a wire rack and the remove from tin, as the tart cooles it will set comleptely

*lovely on its own or serv with creme fraiche and fresh berries!

Now this might seem like a lot but its crazy easy and if your feeling lazy or want something quick no one will kill you if you use ready made pastry, just fit to your tart case and start recipe from baking blind (baking with baking beans)

Do try this its YUMMY

(i did try to upload a pic but tumblr is being a dick and not letting me so youll have to make your own to see what it looks like!!)

im starting to think that maybe i should of done this blog via a different host…balls! i guess if im gonna re do it i should do it now….urgh…anyway this thought has come after being a dirty foodie peeping tom on other blog sites, heres a few that i liked… http://foodforfraud.wordpress.com/  http://smittenkitchen.com/  http://eatlikeagirl.com/  http://lizzieeatslondon.blogspot.com/  http://www.coffeemuffins.com/

my blog about all my cake making and stuff…this is it….second time around away..had to re do it but this ones all go!!