Flow rate
Sweets
Duration
60 minutes
Difficulty
Easy
Ingredients
For the pasta:
- 300 g of flour
- 150 g of Beppino Occelli Butter
- 150 g of sugar
- 2 eggs
- 2 teaspoons of yeast
For the cream:
- 2 eggs
- 1 tablespoon flour
- 4 tablespoons of sugar
- 3 strictly untreated Ligurian lemons
Preparation
Procedure
Work the sugar with the softened Beppino Occelli Butter. Add the eggs and mix everything together. Gradually add the flour with the yeast, form a ball and let it rest for a while.
Meanwhile, prepare the cream. Beat the eggs with the sugar until they become nice and creamy. Gradually add the flour, making sure that no lumps form. Add the juice and grated peel of the three lemons.
Cook over medium heat, stirring constantly, until the cream thickens. At this point, divide the dough in two and form two discs. Use the first to cover a 28 cm diameter pan.
Spread the lemon cream. Cover with the other disc and bake for 20 minutes at 180°. Remove from the oven, sprinkle with icing sugar and …
Enjoy your meal!
