Delicate dessert from fragile baskets and creamy lemon filling.
No. of servings
Pour in a bowl flour, sugar, add sliced butter and egg yolk.
Knead the dough, put it in a plastic bag and allow it to rest one hour in the cold place.
Take the dough out, knead it again and use a rolling pin to spread it on a floured board until it is about 4-5 mm thin. Cut out rounds with diameter about 7 cm and place them in the forms for baking baskets with diameter 6 cm. Press the dough in the forms.
Bake for 15 minutes at 180 °C.
Once they are done, let them cool and gently knock out the baskets from the form. Place them in the paper cups.
6. Lemon filling
lemon-juice 3.25 tbsp (50 ml)
Make juice from 2-3 lemons.
Pour lemon juice in a pot, add sugar and butter. Bring to the boil.
Stir prepared eggs into the boiling lemon base. Cook until it becomes dense.
Fill baskets with hot filling.
lemon 1 pc
Gently sprinkle with chocolate and decorate with thin half of a lemon slice. Allow them to cool and stiffen in the cold place. Store in the refrigerator.