Best Lemon Melting Moments Recipes

LEMON MELTING MOMENTS RECIPE - (4.4/5)

Steps:

• Preheat oven to 300°F. In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined. Take small portions of the mixture and roll into balls until you have 25 to 30 pieces. (I made mine quite large, I ended up with roughly 23.) If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces. Place the pieces on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint. Bake for 20 minutes. Let them cool completely. For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes. The cookies can be kept for up to 5 days in an air tight container. NOTE: Comments have been left stating an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Please keep this in mind if a thicker consistency is preferred.

LEMON MELTING MOMENTS

Steps:

• Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixture, beat butter and sugar until pale and fluffy. Add zest and vanilla, then gradually beat in combined flours until mixture just comes together. Roll 2 tsp dough into balls, placing them on two oven trays lined with baking paper. Using a floured flat bottom of a glass flatten balls to 3.5 cm rounds, then, using the back of a floured fork, mark biscuits with lines. bake for 12 minutes, swapping trays half way, or until biscuits are light golden. Transfer to a wire rack to cool. Makes 40. Meanwhile, to make filling, press pulp through a fine sieve, reserving seeds. Place 2 Tblspjuice,3tsp reserved seeds and remaining ingredients into the bowl of an electric mixer. Beat on high speed until fluffy. Refrigerate for 30 mins. Spread filling on 20 biscuits and sandwich with the remaining. Dust with icing sugar to serve.