- wheat flour - 2 cups
- sugar - 1/4 Glass (plus for sprinkling)
- baking powder - 2 1/2 teaspoons
- salt - 1/4 teaspoons
- large lemons, peel and juice - 2 pieces
- of chilled butter - 1/2 cup
- thick cream - 1 glass
- egg - 1 piece
1. Finely grate the zest and squeeze the juice of 2 lemons. Cut the butter into cubes. Beat the egg in a bowl, set aside. Preheat the oven to 425 degrees by placing a stove in the center of the oven. Add flour, sugar, baking powder, salt and lemon zest into a bowl of a food processor. Mix the ingredients 5 or 6 times. Add pieces of butter and stir for 5 to 6 more times until the oil is ground and the mixture will not resemble crumbs. Add the cream and mix until smooth. 2. Put the dough on a lightly floured surface and knead it lightly. Form a test circle of about 17-20 cm in diameter. 3. Using a sharp knife or a dough cutter, cut the dough into eight equal slices and lay them on a baking sheet lined with parchment paper. Lightly grease the tops of the slices with beaten egg. 4. Pour each slice with lemon juice. Sprinkle each cake with about 1 teaspoon of sugar. 5. Bake cakes for 14-16 minutes, until golden brown. Allow to cool on the counter for 5-10 minutes before serving. Serve warm.
Servings: 4