It’s tea time!!
Try those delicious and moist lemon balls. This recipe is inspired by Isabelle from the blog La soupe à la citrouille. Thank you for such a great idea :)
You need to get a big and juicy lemon, either organic or from your garden (to avoid grating nasty pesticides in your cookies).
The idea is to bake these cookies quickly (15 mins) to keep them moist and make them crack.
I like to use both a standard lemon grinder and a Microplane to obtain fine grinds and thicker ones. I love biting into a zest but I like to have finer specks to give an intense flavour to the dough.
Use the K attachment of your mixer to stir soft butter and egg, then add the lemon juice. I use my sieve and a Syrian wooden lemon squeezer I bought in Lebanon. No peep is going to end up in my cake :)
It’s hard to resist this uncooked dough…
My daughter Léonore had the strange idea to steal a few of those, play with them and crush them into little crumbs. I was furious at first, then I thought… what a good idea! It would be gorgeous as a crumble in a creative dish with a lovely fruit and/or cream/ice-cream. It would add a tangy touch. Of course I didn’t tell her that!
Isabelle refrigerates the dough for 30 mins and then the balls covered in 2 different sugars for another 15 mins. I skipped this second step because my fridge was too crowded… It was still delicious.
The secret to the pretty marbled look or cracked sugar top is rolling each ball in crystallised (caster) sugar first and then in icing sugar. Be generous! If you don’t put enough sugar it will not be as pretty.
- 100g (3.5oz) soft butter
- 1 egg
- 1 lemon, zested and juiced
- 120g (4.5oz) sugar
- 300g (10.5oz) flour
- 1 tsp baking powder
- A bit of icing (confectionery) sugar
- A bit of crystallised (caster) sugar
- In your stand mixer using the K attachment beat lightly the egg and soft butter. You can use a bowl and a whisk.
- Add lemon and zest, then sugar. Keep on mixing.
- Mix flour and baking powder.
- Add the flour mix. Mix to obtain a nice and thick dough.
- Refrigerate, covered with plastic wrap, for 30 mins.
- Preheat oven at 180°C (350°F).
- Make little 4cm (1.5in) diameter balls between your palms.
- Pour icing sugar and crystallised sugar in separate bowls. Roll each ball in the crystallised sugar first, and then in icing sugar.
- Put balls in 2 plates and put them in the fridge for 15 mins (you can skip this step :)
- Cover an oven tray with baking paper (parchment).
- Place them on the tray, space them far enough from each other, they expend a little.
- Put in the oven for 15 mins. The lemon balls should be nice and cracked. They should not be golden.