With its filling of lemon curd, our recipe for lemon hearts tickles every tongue.
For the dough
For about 35 pieces
- 50 g of lemon
- 150 g of soft butter
- 80 g of powdered sugar
- 1 egg
- 1 pinch of salt
- 275 g of flour
- 100 g peeled, ground almonds
- grated peel of 1 organic lemon
For the font
- 100 g of powdered sugar
- 2 tablespoons of lemon juice
- Zesten (fine peel strips) of 1-2 organic lemons
- some small silver beads
For the filling$config[ads_text] not found
- 120 g soft butter
- 120 g of powdered sugar
- 1-2 tbsp lemon curd
1 Finely chop the lemon in the electric crusher. Beat butter and powdered sugar until foamy. Stir in the egg and salt, then knead in the flour, almonds, lemon zest and lemon, wrap the dough in foil, leave to cool for about 1 hour.
Roll out 2 doughs in portions between sliced freezer bags 3-4 mm thin. Cut out the hearts (about 5 cm in size), place on a baking sheet covered with baking paper. Bake in a hot oven (180 degrees, middle) for about 8 minutes.
3 Mix the icing sugar and lemon juice to a thin sauce, possibly adding about 1 tbsp. Of water. Brush half of the cooled hearts, garnish with zest and silver beads. Let dry.
Beat butter and powdered sugar until creamy, stir in lemon curd, chill for 15-30 minutes. Put some stuffing in the center of the untreated hearts, spread lightly. Put the hearts on with a cast, leave to cool for approx. 1 hour.