Sand baskets with lemon cream

10 servings
3 hours

Let's start cooking these delicious baskets with dough:
1. We melt margarine up to half in a steam bath. Add powdered sugar and baking powder to margarine. Mix well.

2. Here we add yolks and mix again.

3. Then add flour in portions and mix soft elastic dough. Place the finished dough in cling film in the refrigerator for 30 minutes. Meanwhile, you can do cream:

4. Using a fine grater, remove the zest from two lemons. Of the three lemons, squeeze and strain the juice into a saucepan.

5. Add half the sugar and lemon zest to the lemon juice. Bring to a boil over medium heat.

6. Meanwhile, the eggs will be roasted with the rest of the sugar and starch.

7. We will pour hot lemon juice into the beaten eggs in a thin trickle, stirring constantly.

8. Cook the resulting mixture over a medium heat, constantly interfering, until thickened.

9. Add butter to the thick mass, stir until dissolved. Then let's pass everything through a sieve. Let's set aside the finished lemon cream. So, bake baskets: 10. Brush the basket molds with melted butter. 1
1. Batch part of dough is uniformly distributed in circular motions over mold. 1

2. Bake baskets in an oven preheated to 180 degrees for 20-30 minutes. Let them cool down. The most interesting stage is to collect dessert: 1

3. We fill the ready-made cooled baskets with lemon cream to the top without a slide, let the cream set well for an hour in the refrigerator. Sweet treats!