Lemon‑strawberry pastries
Description
It pairs perfectly with tea and coffee. Lemon‑strawberry cupcakes with a tangy citrus aroma are a delightful summer dessert and a reason to treat yourself. The cupcakes are great as a snack in the heat, they resemble tiny cheesecakes. The dish can become a wonderful garnish for a romantic dinner for two. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 175 °C. Spray a 20×20 cm pan with cooking spray. In a bowl, beat butter and sugar with a mixer on medium‑high speed until smooth, for 1–2 minutes. Reduce the mixer speed to low and add flour and salt, beating until combined. Press the dough into the prepared pan, pressing it to the surface. Bake for about 25 minutes, or until lightly golden‑brown. Remove from the oven, maintaining the oven temperature. While the crust bakes, prepare the filling. Mix sugar, flour, lemon zest, and salt in a blender. Add strawberries and blend until a uniform mass.
- 2
Step 2
2. Add egg whites and the egg, mix. Add lemon juice and mix. Pour the filling over the crust.
- 3
Step 3
3. Bake in the oven until the filling becomes thick, about 30‑40 minutes. Place on a rack and cool to room temperature, then cover and refrigerate for at least 2 hours.
- 4
Step 4
4. Sprinkle with powdered sugar, cut into squares, and serve.