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Grisbì with lemon!




Type 00 wheat flour

260 oz

Potato starch

30 oz


100 oz


2 unit

Baking powder for desserts

2 oz

White sugar

80 oz

Semiskimmed milk

125 fl oz

Potato starch

10 oz

White sugar

25 oz


1 unit

Desserts from Italy

Grisbì with lemon!

Grisbì with lemon!

vegetarian with gluten with eggs with lactose high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Grisbì with lemon!

Soft biscuits filled with a lemon cream without eggs!

Grisbì with lemon! step 1

step 1

First we take care of the cream. We heat the milk with lemon peel, I made it using a smooth blade, taking care not to take the white part, so that it was easier to pull away.

Grisbì with lemon! step 2

step 2

In a saucepan, we collect the powders and remove the lumps using the whisk. Let's add the hot milk to the wire after removing the lemon peel. Let's move on the stove, bright flame and stir until it thickens.

Grisbì with lemon! step 3

step 3

Once a thick cream has been obtained, let's cool it in a small bowl, covering with the film in contact with the cream, so that no patina forms.

Grisbì with lemon! step 4

step 4

For the dough we sift the powders and mix them with the sugar, adding the cold butter into chunks. Knead using your fingertips or a fork, until the butter crumbles in the flour, creating a sandy mixture.

Grisbì with lemon! step 5

step 5

Add the eggs and knead quickly until you get a firm dough that we store in the fridge for at least 30 minutes.

Grisbì with lemon! step 6

step 6

After resting, we spread it on the floured surface, helping with the rolling pin, up to a thickness of just under half a centimeter. Cut the circles with the coppapasta (6 cm) ensuring that they are even.

Grisbì with lemon! step 7

step 7

We arrange a teaspoon of cream and gently spread the circle that we will use to cover the biscuit, so as to enlarge it a little. Cover the one with the cream and seal the edges with your fingers.

Grisbì with lemon! step 8

step 8

We place on the pan lined with parchment paper and bake in a hot oven at 180 degrees for 10-15 minutes. They must be well golden underneath. Once baked, leave them for 5 minutes in the pan before transferring gently on a wire rack, to make them cool completely.

Grisbì with lemon! step 9

step 9

They are kept for 3-4 days in an airtight container, but I advise you to consume them as soon as possible! If you want you can halve the doses and since the cream is eggless, change the amount is even simpler.

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