Lemon zest-flavored cakes
4 servings
60 minutes
Lemon pastries with a citrus zest aroma are a true embodiment of freshness and lightness. This dessert, originating from European cuisine, combines the airiness of the dough with the delicate tartness of lemon cream. The thin golden crust adds crispness, while the rich citrus aroma reveals flavor depth. Legend has it that such pastries emerged from bakers' experiments to create something simple yet elegant. They are served chilled, making them an ideal treat for warm summer days. Lemon pastries pair wonderfully with a cup of tea or coffee and can also be a great finish to a festive dinner.
1
Put all the ingredients for the dough in the food processor. Grind for a couple of minutes until you get a uniform crumb. I highly recommend adding lemon zest to the dough, it gives an incredible aroma.
- Butter: 100 g
- Wheat flour: 1.5 glass
- Sugar: 0.5 glass
- Cornstarch: 3 tablespoons
- Salt: 1 teaspoon
- Lemon: 4 pieces
2
Line a baking pan (preferably rectangular) with parchment paper. 'Dump' the dough (don't be scared, it will be crumbly) onto the paper, spread it evenly, and press it down.
3
Send the dough to the freezer for 20 minutes, then immediately into a preheated oven at 180 degrees for 20 minutes.
4
For the filling, whisk the eggs with sugar lightly, do not use a mixer.
- Chicken egg: 4 pieces
- Sugar: 0.5 glass
5
Squeeze lemon juice, we need half a cup. Pour it into the eggs.
- Lemon: 4 pieces
6
Add milk to it and mix. Then add flour and salt, and mix. Pour the liquid filling onto the dough and return to the oven for 20 minutes.
- Milk: 0.3 glass
- Wheat flour: 1.5 glass
- Salt: 1 teaspoon
7
Remove, cool completely, cut into squares and serve. Store in the refrigerator.