Creamy Lemon Hearts
Creamy Lemon Hearts is a recipe with fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 untreated lemon
- 120 g soft butter
- 90 g soft lard
- 60 g raw sugar
- Salt
- 300 g flour
- 100 g Sour cream
- 150-200 g raspberry jam
- powdered sugar (for dusting)
Instructions
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1.
Wash the lemon hot and dry it. Grate the zest thinly. Whisk butter, lard, sugar, lemon zest and a pinch of salt until fluffy. Gradually fold in flour and 4‑5 tbsp sour cream until a kneadable dough forms. Wrap this in cling film and chill for about 2 hours.
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2.
Preheat the oven to 180 °C (gas: level 2‑3, convection: 160 °C). Roll out the dough on a floured surface thinly and cut out heart‑shaped cookies (4‑5 cm). Cut a smaller heart (2‑3 cm) in the middle of half of them. Knead the remaining dough again, roll it out and cut out more hearts.
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3.
Place the cookies on baking trays lined with parchment paper and spread a thin layer of the remaining sour cream over them. Bake in the hot oven (center rack) for 10‑12 minutes and cool on racks.
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4.
Spread raspberry jam on the cooled whole heart cookies and place a smaller, dusted heart cookie on top of each one.
