Ingredients
Flour: a cup and a quarter
Egg yolk: 1 piece
Powdered sugar: a quarter cup
Lemon juice: a tablespoon
Lemon zest: a teaspoon
Butter: ½ cup (room temperature)
Salt: a pinch
Powdered sugar: to taste (for decoration)
Sugar: half a cup
Lemon juice: half a cup
Cream: a cup (lemon cream)
Lemon zest: 2 tablets
Starch: a tablespoon
Eggs: 2 tablets
Butter: half a cup
How to prepare
To prepare the lemon cream: In a saucepan, put the eggs with sugar, starch and lemon zest, mix the ingredients well, and add the lemon juice.
Put the pot on the fire, stirring without stopping, until you get a heavy cream.
Pour the cream over the butter and mix well, then cover the surface and leave to cool.
To prepare the dough: Mix the butter well with sugar and a pinch of salt until you get a cream, then add the egg yolk, lemon zest and lemon juice and mix well.
Then add the flour gradually while mixing until you get a wet dough that is collected with the fingertips and is not kneaded.
The dough is formed into small balls, and stacked in the oven tray.
Bake in the oven preheated to 170 degrees Celsius, and after 7 minutes, remove the tray from the oven, re-drill the balls, and return to the oven until they are golden brown.
Leave cookies to cool, then stuff them with lemon cream and sprinkle with powdered sugar through a strainer.
