Just completed big batch of mince pies with my speciality lemon pastry ...use lemon juice and water to bind the dough instead of just water, add lemon zest to dry ingredients and just a little sugar. This year's refinement - also adding a little cinnamon. I'm ridiculously proud of them! They won't last long.
And tomorrow's prime desserts will be (a) mince pies, (b) a trifle, with probably too much sherry, if that's possible and (c)Queen Charlotte's Tart, which is like a lemon meringue pie but has oranges in it as well ... and because I'm now having fun with pastry I'm baking it in a chocolate pastry shell.
Fingers crossed ....

Anne