The lemon dessert with almond and egg contains lemon cream, shortcrust crumb, and protein scum. This excellent treat will look nice on any festive table.
- 50 g wheat flour
- 120 g dairy butter
- 125 g granulated sugar
- 2 eggs
- 2 whites of the egg
- 3 tsp almond, crumbled
- 3 tbsp fresh lemon juice
Combine 50 g of flour, 20 g of sugar, 10 g of crumbled almond, 1/2 of an egg and 40 g of soft dairy butter in a bowl. Mix everything carefully. Knead dough. Roll it in poly bag. Place the dough in a fridge for half of an hour.
Let’s cook the cream. Whip 85 g of sugar and half of the egg by the help of a mixer. Then add 3 tbsp of fresh lemon juice. Place the cream on a vapor-bath. Bring the mass to boil and keep it stirring. The cream consistency should become thick. Add chopped dairy butter, mix the ingredients and leave them for a while.
Took the dough and roll it (the layer thickness should be 4 mm). Place the dough on a baking sheet covered with parchment paper beforehand. Bake the crust at 180°C in an oven for 20 minutes. The crust shape doesn’t matter while it will be necessary to chop it further.
Cool the crust and crumb it. Take the glasses (230 ml approximately). Place the lemon cream in each glass first. Then add the crumb, again the cream and the crumb.
Whip two whites of the egg by the help of the mixer. Add 20 g of sugar and mix everything. Place the whipped whites above the dessert. Put the glasses in a fridge for a while. Then serve the lemon dessert.
Enjoy your meal!