cream filled lemon cookies

Last Recipes

cream filled lemon cookies

cream filled lemon cookies

Ingredients cream filled lemon cookies
Number of persons

160 g soft butter

2 eggs

180 g caster sugar

300 g flour

100 g almond powder

1 sachet of baking powder

1 lemon (fine zest)

1/2 vanilla bean

3 egg yolks

50 g sugar

50 g flour

50 cl milk

1 lemon (zest)

1 egg white

Icing Sugar

Preparation cream filled lemon cookies
Total Time: 1h20
Preparation: 1 h
Cooking time: 20 min
Carefully mix the zest of one lemon, the seeds of the half vanilla bean and the sugar. The finer the zest, the more homogeneous the preparation will be.
Add the previously beaten eggs.
Mix the flour, almond powder and softened butter.
Add the baking powder.
Mix the two preparations until a homogeneous dough is obtained.
Wrap in cling film and leave in the refrigerator for one hour.
Heat the milk and the zest of one lemon in a saucepan. The zest does not need to be fine, as it will be filtered. The milk does not have to boil, but heat enough to take on the taste of the lemon.
Separately, whisk together the egg yolks, sugar and seeds of the half vanilla bean until the mixture whitens. The rest of the bean can be put in the milk to flavour it.
Add the flour and mix again.
Once the milk tastes like lemon, strain the mixture through a sieve to filter out the lemon zest and return to the saucepan over medium heat.
Pour a little milk into the egg yolk-flour-sugar-lemon-vanilla mixture to de-solidify the mixture and pour into the milk.
Over medium heat, stir continuously until the mixture thickens.
Turn off the heat and allow the cream to cool, stirring occasionally.
When the cream is warm enough, wrap in cling film (or in a piping bag) and leave to cool in the refrigerator.
Flour your work surface abundantly.
Take the dough out of the fridge and spread it out to a thickness of about 3 mm.
Cut out pairs of discs using a glass (or another shape with a cookie cutter).
Place a knob of cream in every other disc.
Using a brush, wet the part of the discs to be joined with egg white and form the biscuits.
Bake in the oven at 180°C for 20 minutes.

No comments