Lemon and strawberry biscuit

4 servings

60 minutes

This French biscuit with lemon and strawberry is a true masterpiece of pastry art, embodying lightness and freshness. Its history roots in classic French baking recipes where airy layers combine with citrus notes and delicate cream. Black tea gives the dough a rich color and subtle aroma, while lemon zest and strawberries fill it with vibrant flavor nuances. The cream made from lemon juice and butter adds a velvety texture and pleasant tartness. Each piece of this biscuit is a harmony of sweetness, freshness, and sophistication. It pairs perfectly with morning coffee or serves as a wonderful conclusion to a festive dinner. Its aesthetics lie in simplicity, while its taste is in the richness of nuances that unfold with each new bite.

Energy value per serving

• Calories: 623.3
• Proteins: 14.2g
• Fats: 17.8g
• Carbohydrates: 101.3g

Ingredients

• Wheat flour: 250 g
• Lemon zest: 10 g
• Black tea: 50 g
• Strawberry: 10 pc
• Lemon juice: 50 ml
• Chicken egg: 4 pc
• Butter: 50 g
• Sugar: 200 g
• Lemon: 1 pc

Cooking steps

1. Whisk the eggs with sugar until a stable homogeneous mass.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 200 g

2. Carefully pour the hot tea infusion to avoid curdling the protein. The stronger the infusion, the richer the pie's color will be.

   Required ingredients:

   • Black tea: 50 g

3. Add the zest of 1 lemon.

   Required ingredients:

   • Lemon zest: 10 g

4. While stirring, we add flour. The consistency of the dough will be like condensed milk.

   Required ingredients:

   • Wheat flour: 250 g

5. We send it to the oven preheated to 180 degrees.

6. Grease the mold with oil (if necessary), pour half of the batter.

   Required ingredients:

   • Butter: 50 g

7. We squeeze the lemon juice (without zest) — it will be needed for the cream. We cut the scraps into cubes. We place them in the mold. Strawberries go in there too.

   Required ingredients:

   • Lemon juice: 50 ml
   • Lemon: 1 piece
   • Strawberry: 10 pieces

8. Pour the batter, place it in the oven, and wait for 40-50 minutes.

9. For the cream, mix lemon juice with sugar.

   Required ingredients:

   • Lemon juice: 50 ml
   • Sugar: 200 g

10. Whisk the eggs (not too vigorously, until smooth), add to the lemon mixture. Let sit for 20 minutes.

    Required ingredients:

    • Chicken egg: 4 pieces

11. After 20 minutes, pour the mixture into a pot, add butter, and place it over medium heat. Cook while stirring constantly! This is very important to prevent the eggs from curdling! Stir until the mixture thickens.

    Required ingredients:

    • Butter: 50 g

12. Remove from heat, pour into a cold container, and let it cool.

13. After the time is up, we take the biscuit out of the oven, cut it into 2 layers. We spread our cream between the layers, on top and on the sides.

14. For added beauty, you can decorate with lemon slices and strawberries on top. It's up to your aesthetic preference.

15. Place the cake in the refrigerator for a few hours. It is necessary for the cake to soak and become soft and juicy.