KEN CAN COOK







LEMON TARTS

We just made these lemon tarts and they are delicious if you love lemon.


ZESTY LEMON TARTS
(Makes 18 servings)

2 eggs
2 egg yolks
4 ounces (113 g) butter
1/2 cup (125 mL) fresh lemon juice (about 2 large lemons)
Lemon zest from 2 lemons, chopped small
6 tablespoons (90 mL) sugar
18 baked mini tart shells

Place the eggs and egg yolks in a small bowl. Whisk the eggs until smooth.
Melt the butter in the top of a double boiler.
Add the eggs, lemon juice, lemon zest, and sugar to the melted butter. Whisk the ingredients in the double boiler over medium-high heat until the mixture thickens.
Remove the lemon filling from the heat. Cool. Spoon the filling into pre-baked, cooled mini tart shells.
Tip: In order to squeeze the maximum amount of juice out of lemons, roll whole lemons on the counter while applying pressure from the palm of the hand. Use a zester to get extra fine zest from the lemon peel.

WORK BEES, FOOD, FUN, FAMILY & FRIENDS

Painting, Trimming, & Cementing
























Raclette party with Pat & Joan












PJ party with Brenda and Barb





An afternoon with John, Peggie, Bonnie & Doug















A frequent visitor to the test kitchen














Tomatoes soon to be Ketchup













Nephew Ross off to Peru











Here are two Underground Railroad Sites that are definitely worth a visit.


Labour Day Weekend in North Buxton, Ontario, at the Buxton Historical Society. Great speakers. Excellent food. And we were thrilled to be invited on the hay ride. What fun!













Then off to the Dawn Settlement in nearby Dresdon, Ontario, and the site of Uncle Tom's Cabin









































The Road Crew joins The Cooking Ladies at the test kitchen for ...








an event at Mcnaughton's Home Hardware in Newbury.