Sweet Lemons

Name: Sweet Lemons
Ingredients: 280g 00 flour; 50 g soft butter (cut into small pieces); 150g sugar; 1 egg; 50 ml milk; 7g vanilla sugar; Zest of lemon; Pinch of salt; Tumeric (or yellow food coloring); 250 ml milk; 2 yolks; Vanilla aroma; Zest of lemon; 25g cornstarch; 50 g sugar; 30 ml limoncello (or lemon juice); 50 ml water; 20g sugar; Sugar to sprinkle

5 steps

Very original and pretty, Sweet Lemons are divine! Delicious treats consisting of soft biscuits that contain a tasty custard filling, with a scenic appearance. A simple to make and versatile recipe: you can replace the cream with jam, cheese frosting or white chocolate cream. Delicious and refined undessert, ideal to serve at the end of a meal or in the afternoon break, making every moment special. Try them, they will be a success!

Updated at: Sun, 03 Mar 2024 17:19:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories287.9 kcal (14%)

Total Fat6.5 g (9%)

Carbs50.9 g (20%)

Sugars27 g (30%)

Protein5 g (10%)

Sodium44.2 mg (2%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

280g00 flour

50gbutter

soft, cut into small pieces

150gsugar

50mlmilk

or yellow food coloring

Custard

250mlmilk

25gcornstarch

50gsugar

Wet

30mllimoncello

or lemon juice

50mlwater

20gsugar

sugar

to sprinkle

Instructions

Dough

Step 1

In a bowl, work the butter with the sugar. Add the egg, milk, grated lemon peel, turmeric or food coloring. Combine the flour with the sifted yeast, mix well until a compact and elastic mixture is obtained. Form a dough, wrap in plastic wrap and let stand in the refrigerator for about 1 hour.

Cream

Step 2

pour the milk into a pan along with the vanilla and lemon zest, bring to a boil. Aside, beat the yolks with the sugar with the whisks until the mixture is well swollen, incorporate the starch by sifting it, pour the milk flush over the egg mixture by passing it through a strainer. Mix the ingredients well and pour the mixture into the pan, continuing over low heat. Stir continuously with a wooden ladle, until the mixture thickens. Remove from heat, transfer the cream to a bowl and cool to room temperature covered with contact food film. Then, transfer to the refrigerator.

Biscuits

Step 3

take back the dough, divide into pieces of about 30 g each (about 20 pieces) and form balls. Flatten each ball by giving an oval shape and lengthen the ends by pressing with your fingers (depending on the size and degree of flattening they will be more or less rounded), thus obtaining the shape of a lemon. Place the well-staned cookies on a baking sheet lined with parchment paper. Bake in a static oven at 180°C for about 15 - 20 minutes. They won't have to color themselves too much, they just have to brown at the base. Remove from the oven and once cold transfer to a grate.

Wet

Step 4

in a saucepan pour the water and sugar, when the latter has dissolved turn off the flame and add the limoncello. Allow to cool.

Assemble

Step 5

when the cookies are cold, dig the inside of the base with the tip of a knife (or a teaspoon) forming a basin. Transfer the cream to a sac à poche and fill the conche 2 at a time, then combine them again to form a lemon. Repeat the same for the other lemons. Brush the surfaces of the lemons with the wet and sprinkle with granulated sugar on both sides. Let it rest in the refrigerator and, before serving, decorate with lemon leaves.