We're back from a weekend of camping festivities and of course, eating way too much. The weather was a little chilly, but thankfully much nicer than we'd anticipated - I'd pictured myself hiding in the tent as rain crashed down on us in buckets. Luckily the sun decided to come out and play, which meant we had a good campfire going and lots of outdoor cooking. There were the good old camping staples: hot dogs and s'mores, bacon and eggs, along with some more exciting things like lemon dill fish, bulgogi, bannick bread, finger jello, popcorn, blueberry muffins, chocolate crinkle cookies...
And what's a camping trip without lemon tarts:
The tartest lemon custard ever...no wonder they all disappeared
They're not as hard to transport as one might expect. They kept well in the tart pan inside a big tupperware and made for a nice treat with afternoon tea next to the camp fire.
Anyhow, I am very pleased with how these tarts turned out, and I will definitely be making them again. Once again, the recipe is courtesy of Restaurant Widow and you can find it right here. The lemon custard is super easy to make and doesn't involve any cooking before pouring into the tart pans. My subs: graham cracker crust for the ginger snap one (although I'm sure the ginger snaps would have been more delicious) because of the last crust disaster I had, and pressed them into 6 four-inch tart pans. There was enough lemon custard to fill 5 of the crusts, so I now have an extra one in the fridge. The most challenging part of this recipe was patiently waiting for the tarts to cool and chill for 4 hours:
Now that we're back, it's time to start getting ready for our big trip which is coming up very soon! A few little details to look after, some packing, and then we're set. My Amazon.com order arrived today so we now have some guidebooks to keep us going - happy Monday everyone!