Sand cake with lemon

Sand cake with lemon

Sand cake with lemon


For the dough:

butter – 125 g
Flour – 1.5 cups
sugar – 80 g
ice water – 1 tbsp
egg (yolk) – 3 pcs.

For filling:

butter – 100 g
egg – 1 pc.
flour – 0.25 cups
sugar – 0.75 cups + 3 tablespoons
egg (yolk) – 1 pc.
Lemon – 1 pc.




Oil pre-cool and cut into small pieces. Sift flour, add the butter and sugar and beat in a food processor to a state of bread crumbs. Without turning off the processor, then add the egg and water. Beat until smooth. Put the dough on the table, to form it into a ball, wrapped in foil and placed in the refrigerator for 1 hour.

Divide the dough into 6-8 parts. Roll each into a thin layer and spread out in small tins.

Laminated molds on top of a rolling pin to remove excess dough. Make frequent punctures on the test plug. Return to the fridge for 30 minutes.

Cover the dough pieces of parchment, pour on top of the beans and place in a preheated 180 ° C oven for 15 minutes. Remove beans and parchment. The oven does not switch off.

Prepare the filling.

Lemon peel and cut into very thin circles, remove the seeds.

Beat butter and sugar with a mixer. Add the egg and egg yolk. Mix. Add the flour and mix thoroughly again.

Arrange lemon mugs on molds, sprinkle with sugar. Top distribute the cooked cream. Return to the oven for 20 minutes.

Bon Appetit!

Sand cake with lemon1

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