MJ's little flock

[Marie2020]

Cheeky hens!!

That reminds me of someone

 

[Marie2020]

I'm so happy you like it

Same here, just moving slow, but getting things done

Me too. It's better too go back and finish something than wear yourself out rushing.

I usually mess up when I rush things

 

[Marie2020]

Having a cuddle with my fur babies. See you later everyone

 

[BY Bob]

I wash coloring this teacup this morning and it made me think of you MJ , I hope you like it.

View attachment 2924576

That is beautiful! Great job.

 

[Grammy60]

Good morning/evening MJ and everyone

That is beautiful! Great job.

Thank you

 

[rjohns39]

Good evening folks

 

[Marie2020]

Good evening folks

Hello there my friend

 

[RoyalChick]

Lemon Tart
As requested by @Scrambles83, here is the lemon tart recipe.
@MaryJanet I hope you don't mind me posting this here.
WARNING - this is not a health food recipe

For one 10" tart
Crust - you can make short pastry from scratch or make a Graham cracker crust which works really well with this (for the Brits that is a crust made from something like Digestive biscuits and a lot of butter).
If using pastry freeze for a few hours and then bake blind before filling (you don't really need to do that step with Graham cracker crust).

Filling
5-6 good sized lemons
1 cup suger
5 1/2 ounces of butter
7 large egg yolks
5 large eggs

Grate the lemons to get the zest and squeeze them to get about 1 cup of juice.
Combine the juice and the zest in a pan and add butter and sugar. Heat gently until sugar is dissolved and butter melted.

Combine the egg yolks and the whole eggs and mix until fully blended. Easiest if you use a stand mixer to do this.
Once combined, slowly add the hot lemon mixture until blended in.
Put the combined mixture back in the saucepan on a low heat.
Whisk constantly until it takes on a pudding-like consistency.
Do not let it boil. This stage does require you to stand over it whisking most of the time.
Remove from heat and keep whisking so it stops cooking.
Cover and allow it to cool. Covering with plastic wrap touching the mixture helps prevent any discoloration.

Spoon the lemon mixture into the tart shell and smooth. Put in oven at 375F for about 30 mins. You can tell it is done because the filling puffs up a bit at the edges.

Serve at room temperature.

Have heart attack and die happy because it is truly delicious!
You will have 7 egg whites left over. They freeze well or you can make meringues with them while you wait to eat the yummy tart!

 

[Scrambles83]

Lemon Tart
As requested by @Scrambles83, here is the lemon tart recipe.
@MaryJanet I hope you don't mind me posting this here.
WARNING - this is not a health food recipe

For one 10" tart
Crust - you can make short pastry from scratch or make a Graham cracker crust which works really well with this (for the Brits that is a crust made from something like Digestive biscuits and a lot of butter).
If using pastry freeze for a few hours and then bake blind before filling (you don't really need to do that step with Graham cracker crust).

Filling
5-6 good sized lemons
1 cup suger
5 1/2 ounces of butter
7 large egg yolks
5 large eggs

Grate the lemons to get the zest and squeeze them to get about 1 cup of juice.
Combine the juice and the zest in a pan and add butter and sugar. Heat gently until sugar is dissolved and butter melted.

Combine the egg yolks and the whole eggs and mix until fully blended. Easiest if you use a stand mixer to do this.
Once combined, slowly add the hot lemon mixture until blended in.
Put the combined mixture back in the saucepan on a low heat.
Whisk constantly until it takes on a pudding-like consistency.
Do not let it boil. This stage does require you to stand over it whisking most of the time.
Remove from heat and keep whisking so it stops cooking.
Cover and allow it to cool. Covering with plastic wrap touching the mixture helps prevent any discoloration.

Spoon the lemon mixture into the tart shell and smooth. Put in oven at 375F for about 30 mins. You can tell it is done because the filling puffs up a bit at the edges.

Serve at room temperature.

Have heart attack and die happy because it is truly delicious!
You will have 7 egg whites left over. They freeze well or you can make meringues with them while you wait to eat the yummy tart!

Awesome, thank you

 

[MaryJanet]

Lemon Tart
As requested by @Scrambles83, here is the lemon tart recipe.
@MaryJanet I hope you don't mind me posting this here.
WARNING - this is not a health food recipe

For one 10" tart
Crust - you can make short pastry from scratch or make a Graham cracker crust which works really well with this (for the Brits that is a crust made from something like Digestive biscuits and a lot of butter).
If using pastry freeze for a few hours and then bake blind before filling (you don't really need to do that step with Graham cracker crust).

Filling
5-6 good sized lemons
1 cup suger
5 1/2 ounces of butter
7 large egg yolks
5 large eggs

Grate the lemons to get the zest and squeeze them to get about 1 cup of juice.
Combine the juice and the zest in a pan and add butter and sugar. Heat gently until sugar is dissolved and butter melted.

Combine the egg yolks and the whole eggs and mix until fully blended. Easiest if you use a stand mixer to do this.
Once combined, slowly add the hot lemon mixture until blended in.
Put the combined mixture back in the saucepan on a low heat.
Whisk constantly until it takes on a pudding-like consistency.
Do not let it boil. This stage does require you to stand over it whisking most of the time.
Remove from heat and keep whisking so it stops cooking.
Cover and allow it to cool. Covering with plastic wrap touching the mixture helps prevent any discoloration.

Spoon the lemon mixture into the tart shell and smooth. Put in oven at 375F for about 30 mins. You can tell it is done because the filling puffs up a bit at the edges.

Serve at room temperature.

Have heart attack and die happy because it is truly delicious!
You will have 7 egg whites left over. They freeze well or you can make meringues with them while you wait to eat the yummy tart!

I might make this for Christmas Day (and serve it in very small portions).