Lemon cookies.

Lemon cookies.
For the dough:
220 g of softened butter
1/2 cup sugar
2 cups flour (including clean 3 tablespoons, which replaced the starch)
3 tbsp cornstarch
1/4 tsp salt
For the cream:
2/3 cup lemon juice (from ~ 1.5 large lemons)
peel of two large lemons
1 1/3 cups sugar
4 large eggs (about 65g each)
3st.l. flour
1/3 cup milk
1/8 tsp salt

Note: I bake strictly according to recommendations in the form of 23 * 33cm. In this scenario, the ratio of the layers is obtained 1: 1. Very tasty, good balance, but I would make all the same layer of cream twice thicker dough. To do this, the same amount should be increased in proportion to form the filling ingredients or take the form of smaller and then knead the dough less, leaving the same amount of cream.

Dough: Mix all the dry ingredients in a bowl, add to them soft butter and chopped into small chips. Gather the dough into a ball and distribute evenly in a layer in the form laid by parchment. Take shape with the high side and parchment stele with a margin that he was just above the height of the total thickness of the future cakes. To quickly spread the dough, I cover it with cling film and it rolled out a small rolling pin. Baking the dough for 30 minutes (or longer if necessary) we put in the refrigerator. Thereafter, bake at 180 degrees for 15-20 minutes to dry but the light state. While the dough is baked cream do.

Cream: carefully remove the top layer of the yellow peel, squeeze out the juice and filter. Lightly beat the eggs, mix with sugar. Add the flour and milk and stir thoroughly to break all the lumps. Then pour zest and juice, mix well again. Cream poured onto a warm (not hot) and bake the cake again to seal our fill. Approximately 15 minutes (+/-) at 160C.
Let cool completely and only then cut into squares. Sprinkle with powdered sugar.

лимон квадратики

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