Lemon double-decker

Ingredients for 25 servings:

• 1 organic lemon(s)
• 1 tsp potato starch or cornstarch
• 100 ml milk or plant-based drink
• 2 tbsp maple syrup
• 3 egg yolks, size M
• 1 tbsp butter
• 80 g butter
• 125 g wholemeal spelt flour
• 50 g coconut blossom sugar
• ½ tsp salt
• 1 pinch(s) cardamom powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash the lemon in hot water. Finely grate the zest and squeeze 2-3 tablespoons of lemon juice from the fruit. Strain the lemon juice through a fine sieve to filter out the pulp. Mix the starch with 50 ml of milk or plant-based milk in a small saucepan until smooth. Add the remaining milk or plant-based milk with the maple syrup, lemon zest, and 2 egg yolks. Bring everything to a boil over low heat, stirring constantly. Simmer for 1-2 minutes, stirring constantly, until the mixture thickens. Remove from the heat and quickly mix in the butter and lemon juice. Stir until the butter has dissolved. Cover directly with plastic wrap, allow to cool, and refrigerate for at least one hour. Mix the flour with the coconut blossom sugar, salt, and cardamom. Knead with 1 egg yolk and 80 g of cold butter in pieces to form a smooth, pliable dough. Wrap in plastic wrap and refrigerate for about 30 minutes. Roll out the dough on a floured surface to about 3 mm thick. Cut out approximately 40 round, flower- or star-shaped cookies (each approximately 4 cm in diameter) from the dough. Place them on a baking sheet lined with baking paper and bake in a preheated oven (electric oven: 180°C, fan oven: 160°C, gas mark 2) for 10-12 minutes, then let cool. Spread half of the cookies with lemon curd. Place one more cookie on top of each cookie and press down lightly. Refrigerate. Each cookie contains approximately 45 kcal, 1 g protein, 2 g fat, and 6 g carbohydrates.