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- For the crust:
- 8 Tablespoons (115g) unsalted butter, softened
- ½ loving cup (100g) granulated sugar
- 1 egg
- 1 too ½ loving cup (190g) all-purpose flour
- scant ¼ teaspoon baking powder
- pinch salt
- For the lemon filling:
- 2 eggs
- 3 egg yolks
- ¼ loving cup whipping cream
- juice from 1 large lemon
- ¼ loving cup granulated sugar
- For topping
- 4 Tablespoons powdered sugar, divided
- ½ loving cup whipping cream
- To brand the carbohydrate cookie crust, inwards a standing mixer (or yesteryear hand) rhythm out the butter too granulated carbohydrate until calorie-free too fluffy, close three minutes oh high. Add the egg too mix on medium until fully incorporated. Add the flour, baking powder, too tabular array salt all straightaway too mix on medium simply until no spots of flour remain, close xx seconds (do non overmix). Wrap the dough inwards parchment newspaper too refrigerate for thirty minutes.
- Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin amongst butter or cooking spray.
- While the oven is preheating, brand the lemon filling yesteryear whisking together the eggs, egg yolks, whipping cream, lemon juice, too granulated carbohydrate until smooth.
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