Lemon Love

28 servings

tarts Pastry Almonds


Almond shortened pastry

Combine the Debic Croissant Gold butter, salt, and icing sugar in the food processor.

Add the whole egg and then the other ingredients.

Leave in the refrigerator overnight.

Roll out the pastry until 2 mm thick.

Cut 10 cm circles.

Bake in a stainless steel cooking ring with a diameter of 8 cm.

Bake for 8 minutes at 210 °C.

Almond biscuit

Mix the almond powder with the sugar (1), the whole egg and the egg yolk.

Whisk the egg whites together with the sugar (2) until they are light and fluffy.

Add the whisked egg whites to the rest of the mixture.

Now mix in the flour.

Bake for 7 minutes at 210 °C. Cut out 7 cm circles.

Lemon cream

Soak the gelatin leaves in cold water.

Heat all the ingredients except the Debic Cake Gold to 83 °C.

Add the squeezed gelatin.

Add the Debic Cake Gold Butter at 35° C and mix with a hand blender.

Sweetened cream

Whip the Debic Prima Blance with the sugar.

Use a piping bag with a teardrop-shaped nozzle.


Fill the tartlet with the almond sponge cake and the lemon cream.

Pipe the sweetened cream in a spiral on top of the lemon cream.