| Time | Servings | Difficulty |
|---|---|---|
| 00:45 | 1 | Medium |
Introduction
To share
The poppy lemon fondant squares are small tangy and melt-in-your-mouth bites. Poppy and lemon go together wonderfully. The squares are made from a base of poppyseed shortcrust pastry, lemon curd and sprinkled with icing sugar. These are sweets that are prepared the day before.
1 portion corresponds to approximately 30 poppy lemon fondant squares.
The extra thing:
- You can replace the lemon with yuzu juice.
- Serve as a snack or a gourmet coffee.
Ingredients
| 310 g sugar | |
| 125 g salted butter pommade | |
| 2 tbsp poppy seeds | |
| 4 egg | |
| 150 g flour | |
| 3 tbsp cornstarch | |
| 185 ml lemon juice (185 ml = environ 4 citrons) | |
| 3 yellow lemon pour le zeste | |
| 60ml milk | |
| 30g icing sugar |
Instructions
|
1
|
Preheat the oven to 180°C.
|
|
2
|
Start by preparing (by hand or in a food processor) the poppy seed shortcrust pastry by mixing 40g of sugar, the poppy seed, the softened butter and the flour.
The mixture should be homogeneous and form a ball. |
|
3
|
Place the ball between 2 large sheets of parchment paper and roll out the dough to a thickness of about 2 cm.
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|
4
|
Line the rectangle with parchment paper on a baking sheet and place the dough on it.
Bake for around 12 minutes. |
|
5
|
In another bowl, whisk the eggs with the 270g of sugar and the cornstarch.
Pour in the lemon zest, the lemon juice and then the milk. |
|
6
|
When the biscuit is cooked, take it out of the oven and pour the lemon curd over it.
Bake for 15 minutes. |
|
7
|
Let cool on a wire rack and refrigerate overnight.
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|
8
|
Sprinkle with icing sugar using a sieve just before serving.
Cut out 2cmx2cm squares. To serve. |
