lemon viennese
(1 rating)
IPP - Week 3 May 24th I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
►
(1 rating)
Ingredients For lemon viennese
-
100 gicing sugar
-
250 gwell softened butter
-
2 gsalt
-
grated zest of 2 lemons
-
40 gegg white
-
300 gflour
How To Make lemon viennese
-
1Cream the butter and icing sugar, add the lemon zest, salt, then finally the egg whites. Add the flour. Do not over work.
-
2Using a piping bag with a star tip, create a small "W" shape about 4 cm long onto a "silpat" or parchment lined sheet pan. Rest in the refrigerator a minimum of 1 hour.
-
3Bake at 180C in a fan forced oven for about 8-10 minutes. When cooked, dredge with icing sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT