/ / Recipe: Lemon cakes

Recipe: Lemon cakes

  • Flour - 1 1/4 Cups
  • Sugar powder - 1/2 cup
  • Salt - 1/2 teaspoonfuls
  • Softened butter - 1/2 cup
  • Egg yolks - 7 pieces (stuffing)
  • Eggs - 2 Pieces (stuffing)
  • Sugar - 1 cup (filling)
  • Lemon juice - 2/3 Cups (filling)
  • Grated lemon peel - 1/4 Cup (filling)
  • Salt - 1 pinch (stuffing)
  • Unsalted butter - 1/4 Cups (filling)
  • Fatty cream - 3 st. Spoon (filling)

1. Make the dough. Butter cut into pieces. In a bowl of a food processor combine sugar, salt and flour. Add the oil and mix several times until the mixture looks like a coarse sand. 2. Fold the square shape with parchment paper. Pour the prepared dough into a mold, pressing it to the surface. Bake in the oven at 175 degrees for 20-25 minutes until golden brown. 3. Make the stuffing. Cut the butter into 4 parts. Whisk egg yolks and eggs in a medium saucepan. Add lemon juice, zest and a pinch of salt, stir. Add sugar and whip, then cook over medium heat. Add the butter and stir until all the oil has melted and the mixture thickens. Remove the pan from the heat and pour it through a fine sieve into a glass bowl. Stir with cream. 4. Pour lemon filling on a warm dough and bake for 10-15 minutes. Allow to cool to room temperature before removing from the mold. If desired, sprinkle with powdered sugar. 5. To remove the cake from the mold, gently pull the edges of the parchment. Cut into squares and serve.

Servings: 6-8

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