- 120g of butter
- 75g of powdered sugar
- 25g of almond powder
- 200g of T55 flour
- 1 egg
- 150g of lime juice
- 60g of sugar
- 2g agar agar (a very small teaspoon)
- the zest of a lime
- 50g of egg white
- 50g of sugar
- 50g of powdered sugar
- the zest of a lime
- 100g of white chocolate to protect them (see below)
200g
lemon juice
- 200g of sugar
- 6 egg yolks
- 6g of gelatin
- 375g of soft butter (uh… yes yes!)
- zest of 4 lemons
If you have a diamond-shaped cookie cutter, use one that is larger than the lemon mold.
Cut 12 pieces of dough and place them on a piece of parchment paper, or better yet, an airy mat that prevents the dough from puffing up.
Bake at 170°C for about 15 minutes, keeping an eye on it! The shortbread should be well browned. Set aside in an airtight container when cool.
Add the lime zest.
Use a pastry bag to pipe lines slightly smaller than the size of the lemon mold. Make more than enough in case you break it later.
Add the lime zest.
In a double boiler, heat the mixture while stirring to 85°C.
Add the wrung-out gelatin and mix well.
Let cool to 40°C then add the butter cut into pieces.
Top with lemon cream and freeze for at least 4-5 hours.
Turn out carefully and place lemons on a wire rack.
Spray with yellow velvet effect pearl spray. on the entire surface of the lemons. Just shake the bottle well and protect your work surface around it!
Gently place the lemons on the shortbread (airy side up).
Let it thaw completely in the fridge. As I took the photos in Venice at Silkomart, we didn’t have time to defrost and you can see it below: the insert is still frozen. Take home the time to do it right! ☺