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✅RECIPE✅ Cream: Juice of 1 lemon Sugar - 80 g Cornstarch - 20 g Zest of half a lemon Water - 80 ml (6 tbsp) A pinch of turmeric for a brighter color Egg - 1
Dough: Egg - 1 Zest of half a lemon Odorless vegetable oil - 70 g Sugar - 60 g Vanilla sugar - 5 g Salt - 1/4 tsp Baking powder - 1 tsp No heap Flour - 200 g
It's just so delicate, so light—look how much lemon cream we have here.
Hello everyone, my dear viewers! Today I'm suggesting you make fragrant lemon cookies using the simplest ingredients you probably already have at home.
We will need one lemon, and first we remove its zest, which will go into the dough.
We only grate the yellow part. If you have a small grater like this, it's more convenient to move the grater over the lemon rather than moving the lemon over the grater.
We also need the juice of one lemon for the recipe, to make it easier to extract.
If you don't have a special lemon juicer, just squeeze it like this, roll it around on the table, and then it'll be much easier to extract the juice.
Cut the lemon and squeeze out the juice. You can strain it through a sieve to keep all the seeds on the sieve.
I'm adding 80 grams of regular sugar, 20 grams of cornstarch, and half of the zest we grated together, for color and aroma, of course.
80 milliliters of ordinary water, or 6 tablespoons.
Mix until homogeneous. For a brighter color, you can add a pinch of turmeric here.
I'm adding a pinch of turmeric, just a little bit, for a more beautiful color.
And I also add one egg here.
Mix everything together.
Transfer the lemon cream into a saucepan.
Place on heat, stir constantly, bring to a boil, then simmer for another 60 seconds to allow the starch to thicken, making our cream thicker.
And now take a look, what a wonderful lemon cream we have obtained.
As it cools, it will become a little thicker.
While our filling is cooling, let's deal with the dough.
Here is one egg.
Also, lemon zest.
70 grams of vegetable oil.
60 grams of regular sugar.
And a teaspoon, about half a packet of vanilla sugar.
It's 5-4 grams.
A quarter of a teaspoon of salt, for flavor balance.
A teaspoon without a heaping spoonful of leavening agent.
200 grams of flour.
First, I'll mix it a little.
I'm adding flour here.
And I'll be mixing the dough.
This is how a very pleasant dough turns out.
Do not stir it for too long.
The main thing is that all the flour becomes moistened.
And all the ingredients came together.
Cut the dough in half.
Wrap one part with plastic wrap and place it in the freezer while we work on the second part.
I sprinkle flour on the parchment.
I'll immediately roll out the dough on parchment paper.
First, I press it down like this with my hands.
And now I'm rolling it into a square.
You can make a lemon filling pie instead of cookies.
Then you just roll it into a circle shape.
As we always do on the pie.
To prevent the dough from sticking, sprinkle it with flour.
If it happens that the dough is thicker in some places and thinner in others.
You can cut it like this, stick it together, and roll it with a rolling pin.
To form a square.
I rolled out the dough.
And now I'm putting in the filling.
First, I'll lay it out like this.
To make it easier to level out.
This is a very delicious lemon cream.
It smells delicious.
It can be used for various desserts.
Not just for this cookie.
Try making it.
It's very delicious.
By the way, our viewer Julia specifically asked for such a very thick lemon cream filling for the pocket.
Yulia, if you're watching this video right now, then this filling is perfect for you.
It won't leak.
Look, it's thick enough.
Therefore, it is suitable for your desserts.
I'm spreading the cream over the entire dough.
The cream is slightly warm.
He's not hot anymore.
I don't reach the end by about a centimeter.
And then we rub the second part of the test from above.
It's not too frozen in the refrigerator.
But it can still be easily rubbed in.
I slightly lift the edge of the one I left unfilled.
And preheat the oven to 180 degrees.
I completely forgot to tell you that I ended up with a rectangle measuring 25 centimeters by 27 centimeters.
You could make a 26 by 26 square or a 25 by 25 square.
How you manage it.
Or a rectangle, like mine.
Bake for about 20–25 minutes at 180 degrees.
Look at what a beautiful cake or cookie we've made, I can't even tell which it is.
Cut it into portion-sized pieces while it's still hot.
Or it can be served as a whole pie.
Now I'm cutting them into individual portion-sized cookies.
It's still all hot with us.
Because it will be much harder later.
The dough will already be very crumbly and not crisp.
Look how beautiful it is.
A fragrant lemon filling inside.
Our dough also has a lemon aroma.
But just so fragile, so weightless.
Look how much lemon cream we have here.
Crispy, crumbly, very tender dough.
Moreover, it contains absolutely no butter.
It is made with vegetable oil, making it more affordable and budget-friendly.
And the lemon filling itself is equally tender and pleasantly sour-sweet.
It turns out very delicious.
Be sure to try it.
It's so simple and very inexpensive if you prepare it yourself at home.
And at the same time, you can delight your family with such a wonderful tea cookie.
I'm saying goodbye to you, until new delicious recipes.
