Ingredients
- 110 grams butter, room temperature (1/2 cup)
- 90 grams sugar (1/2 cup)
- 3 egg yolks
- 1/4 tsp lemon oil
- Zest of 1 lemon
- 180 grams flour (1-1/2 cups)
- 2 grams salt (pinch)
Lemon buttercream
- 75 grams egg whites (1/3 cup)
- 150 grams sugar (3/4 cup)
- 230 grams butter, room temperature (1 cup)
- Zest of 2 lemons
- 1/2 tsp lemon oil
- Juice of 1 lemon
Directions
1 Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
2 Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
3 Bake at 350F for about 12 minutes or until lightly golden.
4 Let them cool completely and fill with the lemon buttercream.
Lemon Buttercream
1 Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
2 Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
3 Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.
For more delicious recipes like this, visit Cannelle et Vanille.
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4 Comments
HELP! I don't understand "Grams" measurements! Wouldl be nice if you'd provide an on-line recipe converter for those of us still in the dark ages ...
Oh YEH!!! I will second the last comment. I will not and do not use grams or wish to even TRY to convert them!! I prefer English, and as a result of these recipes with this type of measurements, I will have to look other places.
Yikes! An English recipe? I so want to make them, is there a Canadian version available? Thanks
The rest of the world has been using grams for many years now and all it takes is a cheap scale to get the measurements right. One day North America will have to join the rest of the world and do this simple conversion to make baking more accurate and not be left behind in the world of baking, there are many great recipes out there, don't be left behind for the lack of such a simple piece of equipment. Baking is a precise art. By the way, this IS English!!!