How to make
For these unique Sweets with a Lemon Cream Filling sift the flour with a pinch of salt and the baking powder. Add the sugar, the two eggs and the soft butter.
Pour in the milk and flavor with a generous pinch of grated lemon peel.
Knead a soft pastry dough.
With floured hands, tear small balls from the dough and try to shape them into a slightly oval shape.
Arrange the sweets on a tray lined with baking paper and bake at 360°F (180°C) in a preheated oven for about 15 minutes.
Carefully carve out out the baked lemon sweets while they're still warm with a small spoon.
For the lemon cream pour the water into a small saucepan, add 1 egg, 1 yolk, 5 oz (150 g) of sugar, lemon juice, grated lemon peel and flour.
Put the saucepan on the stove and start stirring, until the cream thickens. Take it off and cool it.
For the syrup, pour the water into a small saucepan, add the sugar and boil for 5-6 minutes.
Remove it from heat and flavor it with limoncello.
Fill the carved out sweets with cream, briefly dip them in the syrup and roll them in the granulated sugar.
Enjoy with these aromatic lemon cream sweets!
Note: Put the crumbs in a glass and add the cream. That way you have another little lemon dessert!
