Here is everything we need to prepare fantastic soft biscuits with lemon custard, absolute goodness
If mignon pastry scares you, here is the recipe that will take away any bad thoughts. THE soft biscuits with lemon scented custard they are relatively easy to prepare and also perfect as a gift.
A base of shortcrust pastrya filling of luscious custard and a perfume that will spread throughout the house.
Soft biscuits with lemon custard, the recipe step by step
Soft biscuits with lemon scented custard should be stored in a tin box or in an airtight container with a lid for a maximum of 3-4 days.
350 g of flour 0
120 g of butter
170 g of granulated sugar
1 teaspoon of baking powder
For the lemon custard
500 ml of whole milk
100 g of granulated sugar
40 g of cornflour
Let’s start with the dough: we sift the flour together with the yeast, then add 1 pinch of fine salt and arrange everything in a fountain on the work surface. In the center we place the butter still cold from the refrigerator and cut into small pieces, in addition to the sugar.
We work the butter and sugar using the fingertips, then add the lightly beaten eggs and the grated zest of one lemon Untreated. Gradually incorporate the flour bringing it from the sides towards the center.
All we have to do is thicken the mixture of our pastry forming a ball and then wrap it with food film. Then let it rest for 70 minutes in the refrigerator to compact.
While we wait, we can prepare the Custard Lemon. Pour the milk into a saucepan, immediately grating the zest of another untreated lemon inside. We light and let it get to one step from boiling over low heat.
In a bowl we pour sugar, the egg yolks and a pinch of salt. Then let’s mount them with electric whisk to obtain a light and fluffy mixture. At that point add the cornstarch and mix this time with a hand whisk or with a spatula to avoid lumps.
When the milk is about to boil, pour in the egg, sugar and cornstarch mixture, then raise the heat and bring to a boil. We turn with the whisk by hand making the cream thicken. At that point we turn off and pour into a bowl, covering with cling film.
After the waiting time we resume the pastry and roll it out with a rolling pin on a floured surface bringing it to a thickness of 3 millimeters.
With a pastry cutter or a round cookie cutter we obtain an even number of discs. We must stuff half of the discs with a teaspoon of custard and close with another disc of dough pressing well on the edges to seal.
Place the biscuits on a dripping pan covered with parchment paper and put it in a preheated oven at 160 ° for 15 minutes. Soft biscuits with lemon scented custard should cook, not brown. At the end we take out of the oven and leave to cool, decorating or not with powdered sugar.