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Biscuit "lemon"
1 serving
Grate the zest from the lemon and squeeze the juice. The egg is beaten with sugar (warm method), lemon juice, zest are added and mixed with sifted flour and starch. Biscuit dough is baked in molds. The bottom of the mold is lubricated with oil and sprinkled with flour or lined with parchment paper. The dough is poured up to 0. 75 of the mould height, as it increases in volume during baking. The biscuit is baked at a temperature of 180-200 ° C.
Grate the zest from the lemon and squeeze the juice. The egg is beaten with sugar (warm method), lemon juice, zest are added and mixed with sifted flour and starch. Biscuit dough is baked in molds. The bottom of the mold is lubricated with oil and sprinkled with flour or lined with parchment paper. The dough is poured up to 0. 75 of the mould height, as it increases in volume during baking. The biscuit is baked at a temperature of 180-200 ° C.
lemon - 95 g, wheat flour - 320 g, sugar - 320 g, potato starch - 80 g, eggs - 15 pcs.
