Sometimes, when life’s just crapping all over you, you just have to bake.
Sometimes, it’s so bad, you can’t do much. Honestly, all you want to do is sit back and eat the thing, not slave over a hot oven in humid Melbourne summer weather for something that may not work anyway.
So. Today was that day.
If you remember how to make lemon curd, make it. If you still have some left over from last time, like me, aren’t you lucky? Yep, you are.
Now take 125gm cold butter (I use salted, that’s just my preference) and chop it roughly into cubes. Put 1 2/3 cups of flour into a food processor and while it’s going, add in the butter. When it’s just about in a ball, turn it out and knead it into a ball. Refrigerate it for about 20 minutes and then roll it out on the same floured surface. Cut little circles out and put them into a patty cake tin, prick the bottoms with a fork and bake at 180°C for about 20 minutes. Let them cool and then fill them with that lemon curd.
If you have leftovers, I suggest you make a lemon meringue pie like I’m going to. Just put the rest of the rolled out shortcrust pastry in a little springform tin, blind bake for oh, 20 minutes maybe? Fill with lemon curd then make meringues (also like last time) except not as much. Pile it on and bake in a 200°C oven for maybe ten minutes. Not entirely sure. I’ll let you know how mine turns out.
Hope your day was better than mine. If not, listen to this and you’ll feel better.