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    Lemon Cream
1) 113g sugar
1) 15g lemon zest (2 lemons)
2) 2 large eggs
3) 1/3 cup (70g) lemon juice
4) 145g unsalted butter, room temp
    Classic Pâte Sucrée
5) 245g all-purpose flour
5) 75g icing sugar
5) 35g almond flour
5) ¼ tsp. salt
6) 145g unsalted butter
7) 1 large egg, beaten
7) ¼ tsp. vanilla extract
white chocolate, for brushing

Lemon Cream

In a double boiler pan combine (1) rub lemon zest into sugar. Add (2) whisk then add (3) whisk. Cook on double boiler for 30 to 45 minutes.

As soon as it finished cooking strain mixture then gradually whisk butter(4)until smooth. Use immersion blender to make it extra smooth.

Place plastic wrap directly on surface of the lemon cream and refrigerate for 3 to 4 hours, until set.

Classic Pâte Sucrée

In mixing bowl combine (5) use paddle attachment, add butter (6) mix until it looks sandy. Add (7) mix on low, stopping when dough is barely mixed. Wrap in saran wrap and refrigerate until needed. Keeps 4 days in fridge, freezes well up to 2 months.

Roll dough to desired thickness and use scallop edged cutters and press into cupcake pan. Use fork to prick the bottom of each dough. Blind bake shells at 375F for 12 minutes. Brush each shell with melted white chocolate then fill with lemon cream.