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Making these squares with lemon frangipane cream is really simple, with a result that is nothing short of amazing in terms of gluttony and also in terms of presentation: you will amaze everyone!
They look like biscuits or pastry sweets, in short, they seem so inviting even just to look at them and their scent is so enveloping that it will be difficult to resist tasting one right away.
No one will be able to say no, the soft texture that almost melts in the mouth will do the rest, obviously together with the intense and enjoyable lemon flavour. A real discovery, every bite will reveal all the goodness of this easy but at the same time highly effective sweet that will guarantee you a success especially when you have guests.
You may also like: Light lemon and mint tartlets, quick and too good let yourself be pampered after dinner
Ingredients
400 g of 00 flour
200 g of butter
150 g of granulated sugar
Grated peel of one lemon
Half a sachet of baking powder
One whole egg + one yolk
For the lemon frangipane cream:
300 g of almond flour
250 g of Butter
250 g of granulated sugar
4 eggs
Grated peel of one lemon
Juice of one lemon
For the garnish
Lemon peel
250 g of icing sugar
Preparation of shortcrust pastry squares with lemon frangipane cream
To make these sweets, start by preparing the pastry: mix all the ingredients listed until you obtain a smooth and homogeneous dough, wrap it in transparent film and let it rest in the refrigerator for half an hour. Meanwhile, prepare the lemon frangipane cream: whip the butter at room temperature together with the sugar with an electric whisk until a creamy and uniform mixture is obtained.
Then add the eggs, one at a time and continue to mix until fully incorporated. At this point add the grated peel of a lemon, the filtered juice and mix. Finally add almond flour, little at a time. Transfer the cream to the heat and cook over low heat, stirring constantly, until it reaches the right density. As soon as you see the first bubbles appear on the surface, switch off and let it cool.
Take the pastry back, place it on a floured surface, roll out the dough with a rolling pin to create a rectangle about half a centimeter thick: place it on a baking tray, put it back in the fridge and leave it for another half hour.
Once this is done, fill with the frangipane cream and transfer to the oven: cook at 160 degrees for about 25 minutes in a preheated oven. While waiting prepare the garnish pouring the icing sugar and lemon peel into a mixer. Operate several times to obtain a homogeneous mixture. Remove from the oven and let it cool, sprinkle with lemon flavored sugar, cut many squares and enjoy!
