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 …


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


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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