Week 4: Old-fashioned sweet shortcrust pastry
I used this pastry recipe for the base of some lemon meringue tarts over the weekend. The recipe consists of simple ingredients and is very easy to follow, even if you’ve never made pastry from scratch before.
Meringues seem to be hit and miss with me... -_- Maybe it's the carton egg whites that I get but I don't like using non-pasturized version right out of the shell.
oooo looks yummy
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