Lemon Viennese

Jordan Michelle Falco


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: southernfood.about.com/...blconv.htm

pinch tips: How to Melt and Soften Butter



100 g
icing sugar
250 g
well softened butter
2 g
grated zest of 2 lemons
40 g
egg white
300 g

Directions Step-By-Step

Cream the butter and icing sugar, add the lemon zest, salt, then finally the egg whites. Add the flour. Do not over work.
Using 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.
Bake at 180C in a fan forced oven for about 8-10 minutes. When cooked, dredge with icing sugar.

About this Recipe

Course/Dish: Cookies