Lemon Cakes
4 servings
90 minutes
Lemon pastries are a delicate combination of a crispy shortcrust base and a bright, refreshing lemon filling. This dessert has roots in European cuisine, particularly popular in the UK and France. The sweet-sour taste of lemon beautifully contrasts with the softness of the dough, creating a harmony of flavors. The pastry is made in two stages: first the base is baked, then an airy lemon cream is added which acquires a delightful texture after baking. These pastries are perfect for both cozy tea times and festive treats. They can be served chilled to enhance the freshness of the flavor or slightly warm for a softer texture. An exquisite dessert that brings joy to anyone who appreciates the blend of sweetness and citrus brightness.
1
Preheat the oven to 180 degrees.
2
Mix flour, butter, and powdered sugar using a mixer, hand blender, or knife.
- Wheat flour: 150 g
- Butter: 120 g
- Icing sugar: 0.3 glass
3
Grease a detachable mold measuring 20x20 cm (8x8’’) with oil. Place the resulting crumb in the mold. Level and compact it at the bottom of the mold.
- Butter: 120 g
4
Bake for about 20 minutes. Remove from the oven.
5
Use a mixer or whisk to beat the remaining ingredients together into a smooth mixture. Pour over the dough.
- Chicken egg: 2 pieces
- Sugar: 220 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: 0.3 teaspoon
- Lemon juice: 2 tablespoons
6
Place in the oven and bake for 20-25 minutes. The filling will puff up during baking but will settle afterward. Let it cool. Run a knife around the edges to detach from the pan. Transfer the pie to a board and cut into 16 squares.
