Grisbì with lemon!
Desserts from Italy
translated by Italian with
They Ligurian lemons picked directly from the tree and I wanted to exploit them: what better recipe for this?
Short pastry: - 500 grams of flour 00 - 250 g butter - 125 grams of powdered sugar - 2 eggs - 2.5 grams of salt dissolved in 10 grams of lemon juice - 3 grams of baking powder - zest of one lemon
Prepare the pastry: on the table to create the fountain with the flour, add the sugar, eggs, baking powder, lemon zest, salt with lemon juice and cold butter cut into small pieces.
Stir quickly with fingertips and form the pastry ball cover it with plastic wrap and place in refrigerator.
Lemon cream: - 100 g sugar - 2 egg yolks - 50 grams of flour 00-200 grams of milk - 50 g butter - 1 lemon
Prepare the lemon cream: with electric mixer mix the sugar with the egg yolks, to create a cream add the flour, zest and lemon juice and mix again.
Pour into a saucepan, add softened butter and milk and bring to simmer over low heat, stirring constantly. As soon as the cream thickens turn off the heat and stir until everything is cool.
Biscuit dough - 100 g sugar - 2 eggs 1 egg - 100 g butter - 120 grams of flour 00-20 grams of starch - 8 grams of baking powder
Prepare for the ultimate cookie dough: In a bowl beat the eggs with the sugar until frothy. Add a little at a time the melted and cold butter, stirring from the bottom upward.
Add gradually flour and baking powder sifted, stirring gently so as not to remove the cream if this happens, whisk one of the remaining egg whites and add gradually to the cream.
Coat with the pastry a greased and floured cake tin, leaving the top edge. Fill the bottom with the cream to completely cooled lemon and finally cover with the cookie dough.
Use cookie dough for a pastry bag, I thought I did not serve and not lho used, wrong! Outstanding amounts of lemon cream and cookie dough is the same, then it is likely to mix them.
With a wavy wheel finish the edge of the pastry, leaving a centimeter and a half (the dough will swell much). Bake for 50 minutes at 160 ° once deformed and cooled cover with icing sugar.