Creamy Lemon Baskets

1. Baskets

all-purpose flour / plain flour 8 oz (225 g) • powdered sugar 2.75 oz (75 g) • unsalted butter 5.25 oz (150 g) • egg yolk 1 pc

Pour in a bowl flour, sugar, add sliced butter and egg yolk.

2. 

Knead the dough, put it in a plastic bag and allow it to rest one hour in the cold place.

3. 

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.

4. 

Bake for 15 minutes at 180 °C.

5. 

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.

7. 

sugar granulated 4.5 oz (125 g) • unsalted butter 4.5 oz (125 g)

Pour lemon juice in a pot, add sugar and butter. Bring to the boil.

8. 

chicken egg 3 pcs • corn starch 1 oz (25 g)

Beat eggs well and stir corn starch in.

9. 

Stir prepared eggs into the boiling lemon base. Cook until it becomes dense.

10. 

Fill baskets with hot filling.

11. 

Chocolate 85%

Grate chocolate.

12. 

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.