Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lime curd
Biscuit dough
To fill
How it's done
Lime curd
Place the lime zest and juice (approx. 50 ml), sugar, cornflour, eggs and butter in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat for approx. 10 mins., stirring constantly. As soon as the mixture thickens, remove the bowl from the pan. Ladle the hot curd into a clean, warmed jar, fill the jar to just below the rim, seal immediately.
Biscuit dough
Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a mixer. Combine the egg yolk, lime juice and zest, mix in. Add the flour, mix to create a soft dough.
Biscuits
Divide the dough into 20 portions, shape into balls and transfer to a baking tray lined with baking paper. Use your thumb to press a hollow into the balls.
To bake
Approx. 17 mins. in an oven preheated to 175°C (convection). Remove the biscuits, press gently into the hollows with a teaspoon.
To fill
Fill the hollows with approx. ½ tsp lime curd, leave the biscuits to cool on a rack, dust with icing sugar.
| Shelf life: | Store the lime curd in a cool, dark place for approx. 2 weeks. |
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