Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Sous Chef
The Crust :
Place the butter in a mixer bowl with a paddle attachment & beat on a low speed until creamy.
Add sugar, almonds, salt, vanilla & eggs while still working on a low speed.
Once all blended, add the flour in 3 or 4 additions and mix only until the mixture comes together to form a soft, moist dough. Once done, chill the dough.
Lemon Cream :
Put a saucepan of water over heat & bring the water to simmer.
Place the sugar & lemon zest in a large bowl that can be fitted into the pan of simmering water.
Off the heat, rub the sugar & zest between your fingers until the sugar is moist, grainy, aromatic.
Whisk in the eggs & the lemon juice.
Fit the bowl into the pan of simmering water and keep stirring with a whisk until the cream thickens.
Once thickened, take the cream out in a bowl and let it come to room temperature.
Beat the cream with an immersion blender and gradually add the pieces of butter blending them all in.
Once all the butter has blended, beat the cream for another 3 to 4 minutes to ensure a perfectly light and smooth lemon cream.
Unsalted butter, softened - 10 ounces
Confectioner’s sugar, sifted - 1 ½ cups
Ground blanched almonds - ½ cup
Salt - ½ tsp
Vanilla extract - ¼ tsp
Eggs, lightly beaten - 02 No
All purpose flour - 3 ½ cups
Sugar - 1 cup
Lemon zest - 3 lemons
Eggs - 4 No
Lemon juice, freshly squeezed - ¾ cup
Unsalted butter - 5 tbsp