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Lemon Cream Biscuit


 Lemon Cream Biscuit


For those who can not give up the sharp taste of lemon, the recipe for biscuit with lemon cream to accompany the tea pleasure ...


MATERIALS


For dough:



1 tea glass of granulated sugar



Half tea glass of water



2 tablespoons of room temperature butter



Half a glass of powdered sugar



2 egg yolks



1 teaspoon of vanilla



As much flour as you get



On top of: 1 egg white



1 tablespoon of sesame seeds



For the lemon cream:



3 tablespoons of flour



One and a half glasses of water



3 eggs



Juice and grated zest of one and a half lemons



9 tablespoons of powdered sugar


FABRICATION


For the dough, boil the sugar and water in a saucepan for 3 minutes and let it cool. On the other hand, put butter, powdered sugar, egg yolk, vanilla and 1 glass of flour in a deep bowl, add the cooled sugar water and knead. Add flour and continue to knead until you get a soft dough. Roll out the dough you have prepared on a floured flat surface with the help of a roller. With a circular mold with a serrated edge, make shapes and place them on a greased, floured baking tray. Spread egg white on them and sprinkle sesame seeds. Bake in a preheated 180 degree oven for 15 minutes and leave to cool. For the lemon cream, mix the flour, water, powdered sugar, egg and lemon juice in the pan and whisk well. Then add the grated lemon peel and cook, stirring constantly, until it becomes a pudding. Let it cool. Put lemon cream on 1 biscuit, cream on the biscuit and again the biscuit. Continue the same process until the biscuit and cream are finished. Garnish with a lemon slice and serve.


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