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Lemon biscuit

0
731
Kitchen European
Calorie content 176 kcal
Portions 10 port.
Cooking time 220 minutes
Proteins * 3.8 g
Fats * 3.1 gr.
Carbohydrates* 35.6 gr.
* per 100 gr. product
Lemon biscuit
Content

For citrus lovers, I highly recommend making a lemon biscuit. A pronounced lemon taste combined with a light delicate structure and a pleasant aroma will not leave you indifferent and will definitely cheer you up.

Ingredients

Cooking process

step 1 out of 11
Prepare all the required ingredients for the lemon biscuit.
step 2 out of 11
Divide chicken eggs into whites and yolks. Whisk the chicken whites with half a glass of granulated sugar and a pinch of salt using a mixer until they become dense peaks.
step 3 out of 11
Beat the yolks with a mixer at medium speed until they lighten.
step 4 out of 11
In a deep bowl, gently mix the yolk and protein masses from bottom to top, add the lemon zest.
step 5 out of 11
Sift the wheat flour into a separate bowl and gradually add to the egg mass in several steps. Mix gently.
step 6 out of 11
Grease the mold with a little butter. Gently lay out the prepared dough and spread evenly with a silicone spatula. Bake 50 minutes in a well-preheated oven at 180 degrees.
step 7 out of 11
Prepare the icing. Pour the remaining granulated sugar, cornstarch, vanillin, and a couple tablespoons of wheat flour into a small bowl.
step 8 out of 11
Break a chicken egg into a stewpan with a thick bottom, pour the dry ingredients and mix thoroughly, gradually pour in the milk and use a whisk to stir until smooth. Put on medium heat, and stirring constantly, cook until thickened.
step 9 out of 11
Cool the finished biscuit on a wire rack. Divide into two cakes.
step 10 out of 11
Prepare the biscuit impregnation. In a small bowl, combine lemon juice, granulated sugar and water, mix thoroughly until the sugar crystals are completely dissolved.
step 11 out of 11
Soak the cakes with the prepared syrup, and then coat with the cooled cream. Put the finished lemon biscuit in the refrigerator for 2 hours, or better overnight. Serve the soaked pie in portions.

Enjoy your tea!

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