Friends, today’s recipe is so quick and simple that I’m sure you’ll make it often, quick and crumbly lemon treats. This is a recipe I made a long time ago and I’ve re-edited it. I wanted to make them again, especially because I love them so much.. I adore everything made with shortcrust pastry, and I assure you that this recipe is truly perfect and guaranteed to succeed.. guaranteed. I made a small variation; instead of the zest of 1 lemon, I added 2 and instead of all-purpose flour, I used bread flour.. My friends, they were so good they only lasted from evening until morning.. If you like lemon recipes, also try the Cold Lemon Cake without Gelatin. Try them too, they are super easy. Below is the recipe with step-by-step photos.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 105.54 (Kcal)
- Carbohydrates 14.97 (g) of which sugars 6.15 (g)
- Proteins 1.91 (g)
- Fat 4.56 (g) of which saturated 2.85 (g)of which unsaturated 1.72 (g)
- Fibers 0.39 (g)
- Sodium 4.79 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups bread flour
- 1/2 cup butter
- 1 egg
- 1/2 cup sugar
- 2 lemons (zest)
- 1 lemon (juice)
- 1/2 packet baking powder
- to taste sugar
- to taste powdered sugar
Tools
- Bowls
- 1 Oven
Steps
In a bowl, combine slightly softened butter and sugar
Add the grated lemon zest
Work the mixture with a spatula and reduce it to a cream
Add the lemon juice
the vanilla extract
the egg and work with the spatula
At this point add the flour with the baking powder.
Start mixing the flour
transfer to the work surface and work until you get a smooth and compact dough that we will let rest in the fridge for 30 minutes,
Take pieces from the dough
roll them in powdered sugar
and place them on a baking sheet lined with parchment paper. Bake in a static oven at 350°F for 10 minutes. Let cool and enjoy these delicious and fragrant lemon treats.
Storage
In a well-sealed tin container or in food bags, they last about 1 month.
