THE limonotti they are lemon sweets, where a lemon shortcrust pastry contains a delicious lemon cream, all in the shape of adorable limoncini. I got the idea of making these lemon biscuits here, and with their cute appearance and their tangy taste they conquered everyone, especially my mom who loves lemon desserts! If I have intrigued you with this recipe, you can take advantage of this weekend to make it and bring it to the table to accompany an afternoon tea with friends or as a snack for your children who, I am sure they will appreciate not only the taste, but also the nice shape of these lemon cookies.
Start by preparing the lemon shortcrust pastry, put the flour in a bowl, make a hole in the center and add the eggs, the cold butter cut into small pieces, the sugar, the yeast and start working the dough with the tips of the fingers starting from the center and gradually absorbing all the ingredients. Knead adding finally the juice and lemon peel until you get a compact dough. Then form a loaf and let it rest in the fridge for about 30 minutes.
Then create balls of about 30 grams each, then flatten each and give the shape of lemon, then slightly flattened at the base and a little more elongated at the tip.
Place the biscuits thus obtained on a baking sheet covered with parchment paper. Then bake the lemon biscuits in the oven at 170 ° for about 15 minutes. Once cooked, take them out of the oven and let them cool.
Now prepare the lemon custard. Put the eggs, sugar, milk, cream, flour and lemon juice in a saucepan and mix with a whisk until the mixture is smooth. Put the saucepan on the stove and cook over low heat, stirring with a wooden spoon, until you get a smooth cream. Turn off the heat and let it cool.
Let's go now to assemble the cookies. On half of the shortcrust biscuits, place a spoonful of lemon cream, close with another biscuit exerting a slight pressure to distribute the cream well over the entire surface. Now brush the biscuits with a hot one prepared with water, sugar and lemon juice. Then cover the limonotti with a sprinkling of granulated sugar.
Place each lemon in a small cup and bring to the table.