Fine lemon slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the base, place flour, egg, 200 g sugar, half the lemon peel, salt, 1 packet of vanilla sugar and 200 g butter in flakes in a large bowl. Work into crumbles with your hands. Spread evenly in a greased fat pan and press down to a smooth base with your hands. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Remove from the oven, place on a rack and allow to cool. Soak gelatine in cold water.

2. 2

   Mix sour cream, buttermilk, 50 ml lemon juice, 2 packets of vanillin sugar, remaining lemon peel and 150 g sugar. Whip the cream until stiff. Squeeze the gelatine and melt it in a small pot at low heat. Stir 6 tablespoons of the buttermilk mixture drop by drop into the gelatine. Then stir into the remaining buttermilk mixture. Place in a cool place until the mass begins to gel. Fold in the cream in portions and spread evenly on the cooled base. In the meantime, boil up 250 ml lemon juice, 250 ml water, 150 g sugar and 10 g butter in a pot. Stir starch and about 6 tablespoons of water until smooth, add and bring to the boil while stirring. Simmer for about 1 minute while stirring continuously. Remove from the heat.

3. 3

   Fold in the cream in portions and spread evenly on the cooled base. In the meantime, boil up 250 ml lemon juice, 250 ml water, 150 g sugar and 10 g butter in a pot. Stir starch and about 6 tablespoons of water until smooth, add and bring to the boil while stirring. Simmer for about 1 minute while stirring continuously. Remove from the heat. Whisk the egg yolks and carefully add 4 tablespoons of the lemon cream drop by drop and stir in. Stir into the remaining cream. Leave to cool slightly while stirring continuously. Use a tablespoon to spread the cream unevenly and pull through with a fork (slightly marbled). Put in a cool place for about 4 hours. Cut into pieces and decorate with lemon balm and lemon slice

4. 4

   Whisk the egg yolks and carefully add 4 tablespoons of the lemon cream drop by drop and stir in. Stir into the remaining cream. Leave to cool slightly while stirring continuously. Use a tablespoon to spread the cream unevenly and pull through with a fork (slightly marbled). Put in a cool place for about 4 hours. Cut into pieces and decorate with lemon balm and lemon slice

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
250 kcal

CARBS
26 g

FATS
14 g

PROTEINS
4 g