John Myers
Ingredients for 1 servings:
- 120 g butter
- 1 pinch of salt
- 1 tbsp sugar
- 70 g cornstarch
- 150 g flour
- e.g. lemon peel of half a lemon
- 2 egg yolks
- e.g. lemon curd or apricot jam
- e.g. powdered sugar
- e.g. lemon juice
- n. B. food coloring
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
To make the shortcrust pastry, knead room-temperature butter, grated lemon zest, flour, cornstarch, sugar, and egg yolk into a smooth dough. Don’t be alarmed if the dough initially looks very crumbly. After about a minute of kneading, it will disappear and you’ll have a perfect shortcrust pastry. If it’s still very sticky, simply place it in the refrigerator for a few minutes. Then it’s ready to be rolled out and cut out. For half of the cookies, cut out a small circle for the filling, and then bake them at 180°C (top/bottom heat) for 10-12 minutes. After baking, they should cool completely on the baking sheet, as they are very fragile when warm. During this time, you can prepare the lemon glaze. To do this, simply mix the powdered sugar with a little lemon juice until the desired consistency is reached. If you want the icing a little whiter, you can stir in a little white food coloring. Once the cookies have cooled, continue. Cover half of the cookies with the hole with the icing and then set aside to dry. Once the icing has dried a bit, fill the cookies with the lemon curd and assemble them. To do this, place the lemon curd in a piping bag. After filling, let the cookies dry a little longer before eating.
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