John Myers
Lemon Pastries
The perfect lemon pastries recipe with a picture and simple step-by-step instructions.
- 4 Lemons untreated
- 40 g Citronat (Succade)
- 300 g Sifted flour
- 230 g Powdered sugar
- 80 g Cold butter
- 1 Egg
- 6 tbsp Lemon juice
- 50 g Chopped pistachios
- Rub the lemons. Chop the lemon peel very, very finely.
- In a bowl, knead 1 teaspoon of the lemon peel, lemon peel, 80 g powdered sugar, butter, egg and 2 tablespoons lemon juice into a smooth dough. Wrap the dough in cling film and let it rest for 1 hour in the refrigerator. This allows the aromas to be better distributed.
- Preheat the oven to 190 degrees (circulating air 170 degrees) and line 2 baking trays with baking paper.
- Roll out the dough about 3 mm thick on a floured work surface. Cut out the desired shapes with a cutter and distribute them on the trays with a little space. Bake in the preheated oven for about 10 minutes until golden. Let cool.
- Meanwhile for the casting:
- Mix the remaining powdered sugar with 4 tablespoons of lemon juice and brush the pastry with it. Sprinkle with chopped pistachios and let the icing dry.
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