Making pastry is surprisingly easy and a fun job for getting your hands a bit messy so a good job for kids. They can help measuring out all the ingredients and rubbing them in with their fingers. A jingle used to advertise the honey was: Gale's, Gale's pass the honey please, think about the honey, think about the bees. Sugar, Glucose-Fructose Syrup, Water, Lemon Juice from Concentrate (4%), Maize Starch, Palm Oil, Dried Whole EGG, Rapeseed Oil, Gelling Agent (Pectin), Acid (Citric Acid), Acidity Regulator (Sodium Citrate), Lemon Oil, Colour (Beta Carotene), Antioxidant (Ascorbic Acid) These tarts are a really easy bake so they’re perfect for kids or beginner bakers to try. Making your own shortcrust pastry for them is surprisingly easy, but you could save yourself time and effort by using shop bought pastry. How do you store lemon curd tarts? In 1964, when owned by Joseph Farrow, it promoted the idea of stirring some of its honey into hot milk for a nightcap, or to help a sore throat by putting honey into hot water with some lemon juice. In the 1960s the account was handled by JWT.

Gales Lemon Curd is the delicious treat that I was brought up on and has been sadly missing for way too long. Nothing beats the taste of a lemon curd sponge pudding all covered with a light custard on a winter's day. Or a summer sponge flan dressed with a dribble of curd all over a fluffy fresh cream filling. I assume the cause must be the palm oil (very bad for health!), which is usually used in food instead of butter because it is very cheap and more stable.It is now made at Premier Foods plant at Histon, north of Cambridge. It sells around 4 million jars a year. The plant is next to the Cambridgeshire Guided Busway (former Cambridge & St. Ives Branch). [ citation needed] Marketing [ edit ] We used buttery homemade shortcrust pastry in these lemon curd tarts. You can save time by using shop bought pastry but if you have the time, homemade shortcrust pastry is much nicer and really isn’t difficult to make so definitely worth the effort. How can kids help to make lemon curd tarts? Preheat your oven to 180C / 170C Fan / 350F and grease a 12 hole muffin tray or tart tins with oil or butter.

Not the best lemon curd I have ever tasted, but it's undeniable that I would eat ANY lemon cured most days as it's one good that I wish the rest of Europe would embrace, thus this didn't taste as bad as it could have done. I didn't experience the grainy or lardy taste that other reviewers mentioned, but I would definitely join them in recommending Wilkin & Sons lemon Curd if you are able to shell out a bit more for it. If you aren't able though, you won't be disappointed with this one. Got two pots of these and they are all gone. Too many ways to use them. I find it a little overly sweet but it is nicely tangy and the texture is really pleasant. Keep refrigerated once pot is open. I like it on toast, in yogurt, on ice cream, I also use it to fill homemade doughnuts and pastries. I even brush it on salmon before baking it into the oven for a sweet and savoury glaze: 2 heaped TBSP of curd, 1 TBSP of oil stir then brush on salmon before wrapping in greaseproof paper and baking in a hot oven. Now I have matured I will obviously do adult things with it and put it in all my recipes that I have acquired over the years.These lemon curd tarts are best served on the same day. If you want to enjoy them for longer you can put them in an air tight container and pop them in the fridge for a day or two. If you leave them for much longer than that the lemon curd is likely to make the pastry a bit soggy. Younger friend (after a long pause): I wish I was a clever as you, Brian. I really … I really do. Cadbury’s Flake Cake: 1970s Measure the butter then get your kids to chop the butter into small pieces. Add it to your mixing bowl. Last stop on round would be old ma Peggotty’s place —’twas like taking bread to the top of the world! As we're also using the peel of the lemons, I recommend buying them organic if you can. Otherwise, look for unwaxed lemons and wash them really well before zesting.

Wrap the pastry in cling film and pop it in the fridge for 15 minutes or so to chill it. Make the lemon curd tarts To make the lemon curd, first add the soy milk, sugar, and cornstarch to a saucepan. Whisk the mixture extremely well, until there are no visible lumps of cornstarch. Add in the lemon juice and lemon zest and whisk well again to combine. Add the egg to your mixing bowl then mix it all in until it starts to come together. If you need to, use your hands to bring it all together. To the tune of Dvorak’s “New World” Symphony arranged for brass band. This classic TV commercial (which was actually filmed at GoldHill, Shaftesbury, Dorset!) was voted the favourite advertisement of all time in a 2006 UK poll, by which time the young actor, Carl Barlow, was a north London fireman. It had a celebratory re-run in May 2006 with the addition of the words “Celebrating 120 years of Hovis goodness”.] Huntley and Palmers (1)But if I have to have something bad for my heart and arteries, I choose butter, which has a better flavour and has not been highly processed... what are "palm fractions", for example? Put the tarts in the oven for about 10-12 minutes. They’re ready when the pastry has turned a nice golden brown colour. These are a great, easy bake for children to enjoy making. There are three different stages to the recipe – making the pastry, rolling and cutting the tart cases, then filling them – so even if your kids don’t help with everything there should be something they can do. Lemon curd tarts combine a buttery shortcrust pastry with a zingy lemon curd filling to make a delicious fresh and flavourful dessert. This recipe for shortcrust pastry makes a lot. You might like to use half you make some lemon curd tarts then use the rest for regular jam tarts or for some jam hearts. Depending on the season, you might also like some festive mince pies.