Cookies with Lemon Cream Filling

We put in the planetary flour, butter well cold cut into pieces with a pinch of salt and crumble everything with the machine. We join the eggs and sugar.

If we do not have a machine you can also do it by hand by joining the center of the flour to a fountain on a work surface eggs, butter a pinch of salt, and sugar.

Knead everything quickly until it forms a ball, the dough must always remain cold.

We form a ball that we will wrap with plastic wrap and put to rest in the refrigerator for 30 minutes before being stretched.

In a saucepan, mix the egg yolks with the sugar, filtered lemon juice and baking powder , stir until the mixture is well blended.

Heat the milk and as soon as it comes to a boil, add it to the egg mixture and continue stirring. Place back on the heat for 5 minutes, or until the mixture is creamy.

Roll out with a rolling pin the dough to a thickness of about 1.15 inch (4 mm ) and carve circles of 1.96 inch (5 cm) using a round cookie cutter, we will get about 20 cookies. So until you finish all the shortbread dough.

On half of the circles, we put 1/2 teaspoon of lemon cream well cold.

and place on top of another disc pressing slowly on the edges, the cream must not come out.

Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven 10 minutes at 350°F (180°C ) .

ATTENTION : do not overcook otherwise the cream will dry out !