Lemon omelettes with curd cream filling
easy
40 mins
40 mins
Ingredients
- 40 g Butter or margarine
- 4 Protein (size M)
- 150 g Sugar
- 5 Egg yolk (size M)
- 1 (6 g) Bag of fine lemon peel
- 35 g Cornstarch
- 50 g Flour
- 7-10 Tbsp Salt
- 500 g Low-fat curd
- 1 package Vanillin sugar
- 2 TABLESPOONS Lemon juice
- 250 g Whipped cream
- 1 package (250 g) frozen raspberries
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Lemon balm
- baking paper
Directions
- 1
Melt the fat. Beat egg white and 40 g sugar until stiff. Cream egg yolk, lemon peel and 35 g sugar. Mix starch, flour and salt, sieve onto the egg yolk, add butter and stir in. Fold in the beaten egg white.
- 2
Line two baking trays with baking paper and draw four circles (16 cm Ø) on each with a pencil. Pour the dough into a piping bag, spray the circles with the dough and smooth them down. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 10-12 minutes. In the meantime, stir the quark, remaining sugar, vanillin sugar and lemon juice until smooth. Whip cream until stiff and fold into the quark. Turn the finished omelettes onto a cloth, moisten baking paper with cold water and peel. Fold the omelettes carefully and let them cool down. Fill lemon curd into a piping bag with a star-shaped spout and fill the omelettes with it and cover with raspberries. Dust the omelettes with icing sugar and serve decorated with lemon balm as desired.
- 3
Whip cream until stiff and fold into the quark. Turn the finished omelettes onto a cloth, moisten baking paper with cold water and peel. Fold the omelettes carefully and let them cool down. Fill lemon curd into a piping bag with a star-shaped spout and fill the omelettes with it and cover with raspberries. Dust the omelettes with icing sugar and serve decorated with lemon balm as desired. Makes 8 pieces
Nutrition Facts
370 kcal
36 g
18 g
14 g
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