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Sweet Lemons — Tribute to Spring

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A tribute to spring that gives you a good mood when you see it! Treat your friends or family to some sweet lemons with our recipe!

Sweet Lemons — Tribute to Spring

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A tribute to spring that gives you a good mood when you see it! Treat your friends or family to some sweet lemons with our recipe!

Sweet Lemons

 

  • 363 calories per serving
  • Difficulty: difficult
  • Preparation: 120 min
  • Cooking: 15 min
  • Quantity: 10 pieces
  • Cost: low
  • Note: plus the cooling time of the various preparations

 

Presentation

 

For some time now, we have a pastry that has been inspired by fake peaches: sweet lemons. A tribute to spring that gives you a good mood when you see it! The cream has a pleasant lemon flavor. Alchermes is not used, instead, a very fragrant limoncello is introduced to give color and aroma! Everyone will love your sweet lemons — soft biscuit halves stuffed with the delicious cream turn into a pretty and delicious dessert to prepare at home! Of course, don't forget the lemon leaves to make them even more realistic! Prepare them for Sunday lunch or for tea with your friends: success is guaranteed!

 

Ingredients for about 10 Sweet Lemons

 

  • Flour 1 cups + 1⁄2 cup + 1 tbsp
  • Sugar 3⁄4 cup + 1 tbsp
  • Eggs (1 medium)
  • Seed oil 2 tbsp
  • Whole milk 3 tbsp + 2 tsp
  • Baking powder 1 tbsp
  • Lemon zest 1

 

For the cream:

 

  • Yolks (about 2 medium eggs)
  • Sugar 1⁄4 cup
  • Whole milk 1⁄2 cup + 1 tbsp
  • Corn starch 2 tbsp + 2 tsp
  • Fresh liquid cream 3 tbsp
  • Lemon juice 3 tbsp
  • Lemon zest 1

 

For the limoncello bath:

 

  • Water 3 tbsp + 2 tsp
  • Sugar 2 tbsp
  • Limoncello 3 tbsp + 2 tsp

 

For decoration:

 

  • Sugar 3⁄4 cup + 1 tbsp
  • Yellow gel food coloring (optional) to taste
  • Lemons leaves to taste

 

Preparation

 

To cook the sweet lemons, first, pour the eggs and sugar in a bowl. Whisk for a couple of minutes, and when they are frothy, add the grated lemon zest and the seed oil. Work again to mix all the ingredients, then add the milk and whisk again until it is absorbed. Then incorporate the flour and baking powder into the mix and, given the softness of the dough, blend with a spatula.

 

When you have obtained a uniform mixture, transfer it to a floured surface and work it with your hands for a few moments until you get a compact dough. If it is too soft at this stage, you can add up to 30 grams of flour. Wrap it in plastic and let it rest in the refrigerator for at least an hour and a half.

 

Meanwhile, prepare the cream: extract the lemon juice and keep it aside. Then pour the yolks in a bowl, add the sugar, and mix with a spatula until everything is blended together.

 

Add the cornstarch and blend again. After that, add the zest and lemon juice.

 

Mix using a spatula, and add the milk with cream. Stir again, then pour everything into a pan.

 

Stir it constantly while heating until it thickens. Then pour into a bowl, cover with the wrap, leave it to cool off, and then in the refrigerator for about 1 hour.

 

When you are done with that, work with the dip: pour the water and sugar in a saucepan, heat it, and wait until the sugar has disappeared completely. Wait a few minutes and add the limoncello.

 

Then transport it into a container and leave to cool in the fridge until ready to use. Take back the pastry that has now rested. Take part of it and give it a loaf shape on a surface lightly covered with flour.

 

You will get about 20 pieces (the important thing is that you get an even number). Transform each piece into a ball and then turn each sphere into the shape of a lemon. Position the biscuits on a dripping pan covered with parchment paper, spacing them well apart as they tend to expand during cooking. Bake on the central shelf in a static oven preheated to 430F for about 15 minutes. Then take the cookies out of the oven and let them cool on the plate. On the surface, they must not be excessively colored and at the base only slightly golden.

 

Once cooked, take them out of the oven and cool them off completely. When they are cold, make a hole at the base and with a teaspoon gently dig the inside a little, so as to create a basin. Resume working on the bath, and for more intense color, add a bit of the yellow dye.

 

Stir with a teaspoon to melt it. Then transfer the cream to a sac-à-poche. Lightly soak the base of the lemons inside the bath, then place two of them side by side and stuff both with the cream.

 

Close them to form a single lemon and with a spatula, flatten out the cream that has come out from the sides. Do that for the other pieces and leave to rest in the fridge for something, like 30 minutes.

 

Then take them back and dip them inside the bath. Then roll the lemons in the sugar and gradually transfer them to a tray. Finish decorating with the lemon leaves and keep your sweet fruits in the refrigerator until ready to serve.

 

Storage

 

Sweet lemons can be kept in the fridge for a maximum of 3 days.

 

The dough can be frozen raw.

 

We do not recommend freezing the cream.

 

Advice

 

For an even better result, we recommend that you prepare the biscuits and the cream one day in advance.

 

You don't wish to use food coloring? Try adding a pinch of turmeric to your bath to accentuate the color of your sweet lemons!

 

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