Limonaie

Lemon biscuits – „Limonaie“
These open biscuits, are typically Italian and should be very „lemony“. The better the quality of the lemons used the better the taste – and don’t spare on the butter; they are not a meal but something special to be eaten with an espresso!
Ingredients for ca. 36 biscuits
For the biscuit: For the cream
400 g flour 40 g butter
160g butter 2 egg yolks
80 g Sugar + 2 Pkt of vanilla sugar 40 g sugar and 1 Pkt vanilla sugar
1 complete egg and two egg yolks Peel and juice from 2 (Bio) lemons
Peel and juice from a (Bio) lemon

The biscuits: First grate the peel off the lemon and press out the juice. Leave the juice and peel in a cup to stand for at least 20 Min. Make sure that the butter is warm and then mix all the ingredients for the biscuit into a single lump. Wrap in foil and leave for at least an hour.

The cream: Grate the peel off the lemons and leave to stand in the juice for at least 20 Min. Mix the yolks and the sugar and stir until the mixture becomes transparent. Heat on a medium heat with continued stirring, add the lemon juice and zest and heat for a further 4 Min while stirring. The mixture should be clear. Remove from the heat and after a few minutes add the butter. Stir until the butter has melted and the mixture is clear. Cover with foil while the mixture cools.

Roll out the pastry to about 0,5 cm thick and cut the biscuit forms out. Suggested are circles of ca. 6 cm diameter. In the middle of each form press a small glass (dipped in warm water) to create the depression for the cream. Into each depression fill ca. 1 Tsp. of the cream (not too much!).

Bake the biscuits in a convection oven, preheated to 180°C for 15-20 Min. The biscuits should be just beginning to turn brown. Leave to cool before putting into airtight boxes where they can be kept for at least a week. Of course, they’re best eaten fresh!!!