Mid Month Check in.

While I was chatting with Janice recently I mentioned that I had a bag kit to make up. I finally got around to pulling it out last week and even managed to get it made earlier this week. 

And now I don't like it!

It has turned out smaller than I had hoped and no way will those straps go over my shoulder.

It may become a gift, it may be donated.

*

On to some happier news, I have completed my Chookshed challenge for the month. Yay!

It was #6 which for me was to make a couple of my Christmas ornaments. I have made some practice ornaments and then gone on to make some that I am happier with. LOL

Yay! one big tick.

Of my other goals this month, only one is awaiting some attention.

I am waiting for templates for the Pretty Little Pots project. As soon as they are here I will make a start.

I have walked every day, not just the usual, to and fro at work, plus the necessary to achieve my daily chores in the house and gardens. I have been going for extra walks too and if the weather is not playing nice then I have found a guided walk on youtube.

Another big tick.

*

Now I promised a recipe.

Lemon Cream Pie.

It looks a little washed out in this photo, but I assure you there is a lovely lemony layer in the middle.

For the Crust.

180G Almond meal.

3 tbl spns Coconut flour.

50g your preferred granulated sweetener.

110g butter 

pinch of salt

zest of 1 lemon.

Grease a 25cm pie dish.

Place all of the ingredients in to a food processor and whizz until the mixture forms a dough.

Press the dough into a greased pie dish.

Bake for 15-20 Mins or until golden brown.

Allow to rest while you make the lemon cream.

For the lemon cream

2 eggs

Juice of 2 lemons

200 ml thickened cream

95g your preferred powdered sweetener

zest of 1 lemon

30 g butter

250g mascarpone /cream cheese.

1 tbl spn vanilla. 

In a large heavy saucepan over a medium heat whisk the eggs with the lemon juice, cream and sweetener.

When the mixture starts to boil, reduce the heat and continue whisking for 2-3 mins until it starts to thicken.

Remove from the heat and add the lemon zest and butter, whisking until the butter is melted, add the mascarpone and continue to whisk until it is incorporated and the mixture is smooth and silky.

Pour the cream mixture into the crust and refrigerate for 8-12 hours. 

For the Cream topping.

200 ml thickened cream

1 tsp vanilla

Lemon zest and slices.

Whisk the cream and vanilla until stiff.

Smooth over the top of the pie and decorate with lemon zest and slices.

Serve cold.

We didn't bother with the lemon topping, deciding that the cream would be enough.

And it was.

Tony got a little carried away and made too much lemon juice for the filling, I put it in anyway and it didn't hurt.

This was a very tasty treat and  although it needs a long time to set it was worth the wait.

Obviously we used a sugar substitute. Our usual Whole Earth Bakers secret in granulated form for the crust and Icing Not Sugar for the powdered sweetener in the cream filling. 

This one is on the make it again list.