Lemon Blossom
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 teaspoon Baking powder
- 1 egg (s)
- 125 g butter
- 125 g suar
- 2 tablespoon lemon juice
- 1 lemon (s), untreated, 2 teaspoons zest it
- Sugar for sprinkling
For the filling:
- 100 g powdered suar
- 2 teaspoons lemon juice
- 20 g butter, melt
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour and baking powder into a mixing bowl. Add the egg, butter cut into flakes, sugar, lemon juice and grated lemon zest and knead everything into a shortcrust pastry. Wrap the dough in cling film and refrigerate for an hour.
- Roll out the dough thinly, cut out flowers (or other shapes) and place on a greased baking sheet. Sprinkle the cookies with a little sugar. Bake in a preheated oven at 165 ° C (fan oven 150) for 8-10 minutes.
- For the filling, stir in the icing sugar and lemon juice until smooth, stir in the melted butter. The mass should be spreadable (possibly stir in a little more powdered sugar). Brush one cookie at a time with the lemon cream, place a second cookie on top and press lightly. Dust the lemon blossoms with powdered sugar.
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