Sweet Lemons Recipe (Limoni Dolci)
A delightful treat that blends the tartness of lemon with the sweetness of a soft, delicate cake, Sweet Lemons (Limoni Dolci) are a fun and unique dessert. The cake is light and airy, filled with a rich lemon cream and dipped in a fragrant lemon syrup, creating a treat that’s both refreshing and indulgent. These homemade, lemon-inspired confections are perfect for celebrations, gatherings, or when you want to add a special touch to any meal.
Category: Desserts
Serves: 10 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Sugar | 180g |
| Whole eggs | 55g |
| Vegetable oil | 25g |
| Whole milk | 60g |
| Baking powder | 8g |
| Lemon zest | 1 lemon |
| Egg yolks | 30g |
| Sugar | 60g |
| Whole milk | 150g |
| Cornstarch (maizena) | 20g |
| Heavy cream | 50g |
| Lemon juice | 45g |
| Lemon zest | 1 lemon |
| Water | 55g |
| Sugar | 25g |
| Limoncello (optional) | 55g |
| Sugar | 180g |
| Food coloring | To taste |
| Lemons | To garnish |
Instructions:
Step 1: Preparing the Lemon Cake Base
- In a large mixing bowl, combine the whole eggs and 180g of sugar. Using an electric whisk, beat together for a few minutes until the mixture becomes light and fluffy.
- Add 25g of vegetable oil to the mixture, and continue whisking to combine all the ingredients.
- Gradually add 60g of whole milk, mixing well until fully incorporated into the batter.
- Sift the all-purpose flour and baking powder into the mixture, ensuring no lumps form.
- Continue mixing until you have a smooth, uniform batter. If the batter feels too soft, you can add up to 30g more flour, but be sure not to overwork it.
- Cover the dough with plastic wrap and let it rest for about 20 minutes.
Step 2: Making the Lemon Cream Filling
- Squeeze the juice from the lemons until you have 45g of fresh juice. Set aside the juice and some zest for later.
- In a small bowl, whisk the cornstarch (maizena) with a little bit of cold milk (150g) to dissolve it.
- In a saucepan, combine the milk (150g), sugar (60g), and the freshly squeezed lemon juice, and bring it to a boil over medium heat.
- Once the milk begins to heat up, slowly add the cornstarch mixture while stirring constantly with a spatula.
- Continue stirring until the cream thickens to a custard-like consistency. Remove from heat and stir in the lemon zest.
- Let the cream cool slightly, then transfer it to a bowl. Cover it with plastic wrap, ensuring it touches the surface of the cream to avoid a skin forming.
Step 3: Preparing the Lemon Syrup
- In a small saucepan, combine 55g of water and 25g of sugar. Heat over medium until the sugar dissolves completely.
- Once the sugar has dissolved, remove from the heat and add 55g of Limoncello (if desired) for a deeper lemon flavor. Let it cool to room temperature.
- Once cooled, pour the syrup into a shallow bowl or container.
Step 4: Shaping the Lemon Cake
- Once the dough has rested, lightly flour your work surface and roll the dough into a log, about 2.5 cm thick.
- Cut the dough into pieces about 2.5 cm long, weighing approximately 20-25g each. You should have about 20 pieces (you can adjust this number to ensure you have an even amount).
- Shape each piece into a small sphere, then form two opposite halves to resemble a lemon shape, slightly elongating them to achieve the distinct lemon-like look.
Step 5: Baking the Lemon Cakes
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Place the shaped dough pieces on the prepared baking sheet, ensuring they are spaced evenly to allow for expansion during baking.
- Bake in the center of the oven for 15 minutes, or until the cakes are just lightly golden at the base. The tops should remain pale.
- Let the cakes cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 6: Assembling the Sweet Lemons
- Once the cakes have cooled, use a small spoon to carefully hollow out the base of each cake, creating a small indentation to hold the filling.
- If desired, add a bit of yellow food coloring to the lemon syrup for a more vibrant hue. Mix the syrup with a spoon until the color is evenly distributed.
- Transfer the lemon cream filling into a piping bag.
- Lightly dip the base of each cake into the lemon syrup, then pipe the lemon cream filling into the hollowed-out centers.
- Press two of the filled lemon cakes together to form a complete “lemon” shape. Repeat with the remaining pieces.
- Once all the “lemons” are filled, briefly dip them back into the syrup to soak, then roll them in the remaining sugar.
Step 7: Garnishing and Storing
- For a final touch, decorate each sweet lemon with lemon leaves or a small sprig of lemon zest for an elegant look.
- Store the sweet lemons in the refrigerator until you’re ready to serve them.
Tips and Variations:
- Flavor Variations: For a different twist, you could substitute the Limoncello with another citrus liqueur or even a splash of orange juice for a refreshing flavor.
- Food Coloring: If you want the lemons to have a more intense yellow color, a few drops of yellow food coloring can be added to the syrup or cream.
- Serving Suggestions: These sweet lemons are perfect for special occasions like birthdays, tea parties, or festive gatherings. Serve them chilled for the best flavor and texture.
Nutritional Information (Per Serving):
- Calories: 300-350 kcal
- Carbohydrates: 45g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 3g
- Sugar: 30g
- Fiber: 1g
Enjoy your delicious Sweet Lemons, a refreshing, indulgent treat that brings the tang of lemon together with the sweetness of cake and cream!
