Lemon Diamonds

New recipe

By Alain Ducasse

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Credit: Mathilde de l'Ecotais

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Ingredients (4 people)

Diamond Dough

Lemon Filling

50 cl lemon juice
100 g granulated sugar
400 g butter
finely grated zest of 6 lemons
600 g whole egg
150 g granulated sugar

Finishing and Plating

Finely grated lime zest

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Instructions

Step 1: Diamond Dough

Mix all of the ingredients together without bringing the dough together completely. Form the dough into a log about 1.5 cm in diameter. Chill for 1 hour.

Glaze the log with egg wash and roll it in superfine sugar. Cut into 1 cm cylinders, and place flat on a a baking sheet, pressing down on the center to make a well. Rest 30 minutes, then bake at 180 °C in a ventilated oven until browned. Allow to cool.