Recipe: Perfect My ‘Melting Moments’ With Lemon Cream

My ‘Melting Moments’ With Lemon Cream. Mix softened Butter, Sugar and Custard Powder until smooth and well combined. Cream butter and sugar until light and fluffy. Place a tablespoon of mixture onto greased tray. LEMON CREAM: Beat butter until smooth, gradually add icing sugar. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go.

Melting moments are similar to a shortbread, but instead of using rice flour, they use corn flour (cornstarch). This results in a similar dry and crisp texture like shortbread, but they are much more melt in the mouth. Traditional melting moments are super buttery and are two cookies joined together with a buttercream filling.. You can cook My ‘Melting Moments’ With Lemon Cream using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of My ‘Melting Moments’ With Lemon Cream

1. It's 250 g of Butter *softened.
2. You need 1/2 cup of Icing Sugar.
3. Prepare 1/2 cup of Custard Powder.
4. Prepare 2 cups of Plain Flour *1 cup is 250ml.
5. It's of Zest of 1 Lemon.
6. Prepare of <Lemon Cream>.
7. You need 60 g of (*1/4 of 1 block) Butter *softened.
8. You need 1 of & 1/2 cups Icing Sugar.
9. Prepare 1 tablespoon of Lemon Juice.

Whisk to combine, add your lemon juice and whisk to the mixture holds. Pistachio Melting Moments with Lemon Cream This year, instead of buying presents for family and friends, I decided to bake Melting Moments for everybody. I prefer my melting moments with lemon curd however some people put jam or icing between them. It's up to your tastes I guess.

My ‘Melting Moments’ With Lemon Cream step by step

1. Preheat oven to 160℃. Line 2 baking trays with baking paper..
2. Mix softened Butter, Sugar and Custard Powder until smooth and well combined. Add Plain Flour and Lemon Zest and mix well. Use your hands to bring the dough together in the bowl..
3. Divide the dough in half, so that it would be easier to manage. Roll out the dough on a floured surface until 8mm thick and cut out discs. (*I used 4.5cm round cutter.) Repeat with the remaining dough..
4. Bake for 15 to 20 minutes, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely..
5. To make Lemon Cream, place all ingredients in a bowl and mix well until smooth..
6. Place heaped teaspoonful of Lemon Cream on a cookie and sandwich together..
7. *Leftover Lemon Cream: If you ever have leftover Lemon Cream, why don’t you make a mug cake? Add Egg (OR Milk) and mix well, then add Self-Raising Flour to make cake batter. Half fill a mug and cook in the microwave. My microwave cooks in 90 seconds at high power..

I like the lemon curd as it is more savoury. Melting Moments with Lemon Curd Recipe. . In a mixing bowl cream the butter and icing sugar together. Add the corn flour and plain flour and mix to combine. Cream the butter and icing sugar, then add the lemon zest.