Finally, I’m getting to understand what it means to handle shortcrust pastry as little as possible.
So there has been plenty of practice making Bakewell tarts and some with homemade lemon curd. The next batch will include some of the homemade jam.
But the best creation so far has been a lemon meringue pie for the first time ever.
It’s the first time I’ve been able to make that size of pastry in one piece and the first go ever at making the meringue. Delicious.