Sweet Lemons
- Vegetarian
- Energy Kcal 363
- Carbohydrates g 71.4
- of which sugars g 50.3
- Protein g 4.8
- Fats g 5.8
- of which saturated fat g 1.87
- Fiber g 0.9
- Cholesterol mg 66
- Sodium mg 22
- Difficulty: Difficult
- Prep time: 2 h
- Cook time: 15 min
- Makes: 10 pieces
- Cost: Low
- Note plus the cooling time of the various preparations
PRESENTATION
Limoni dolci are, like, seriously good. These treats really highlight the playful side of sweet lemon recipes from Southern Italy. Think tiny lemons, but actually, they’re made from two soft, moist biscuit halves filled with rich lemon cream. And you know what? What really really sets them apart is that they're soaked in fragrant limoncello—not the usual alchermes. It gives each bite a tangy kick. So so fresh. In Southern Italy, folks often decorate them with real lemon leaves—pretty much—making them pop on the plate. They’re a hit at Sunday lunches or afternoon teas. Especially if you’re into the classic ‘finte pesche.’ Seriously. The blend of citrus with tender biscuits works beautifully, offering a taste of Italy’s pastry tradition in every bite.
Honestly, if you love serving up something cheerful and a bit surprising, limoni dolci are a real winner. These sweets go beyond just looking good—they have a flavor that brightens up a table. And listen, the limoncello does more than add color; it enhances the lemon cream and soaks into the biscuits, making everything sweet and a little boozy—which is great. It’s fun to see how popular they get at gatherings, with guests always curious about their sweet lemon health benefits and all the secrets inside. Plus, when you explore sweet lemon nutrition, you’ll find these pastries aren’t just pretty—they pack some real citrus goodness.
Whether you’re into sweet lemon culinary uses or just want a cool dessert for the weekend, limoni dolci combine tradition and creativity. Totally keeps everyone smiling. They beautifully show how Italian sweets can be both visually stunning and super tasty, making them a perfect way to celebrate the colorful flavors of Southern Italy. For real. Really.
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INGREDIENTS
- Ingredients for about 10 sweet lemons
- Type 00 flour 2 cups (250 g)
- Sugar 0.9 cup (180 g)
- Eggs 2 oz (55 g) - (1 medium)
- Vegetable oil 1 ½ tbsp (25 g)
- Whole milk ¼ cup (60 g)
- Baking powder 1 ¾ tsp (8 g)
- Lemon peel 1
- for the cream
- Egg yolks 2 tbsp (30 g) - (from about 2 medium eggs)
- Sugar 5 tbsp (60 g)
- Whole milk 0.625 cup (150 g)
- Cornstarch 1.67 tbsp (20 g)
- Fresh liquid cream ¼ cup (50 g)
- Lemon juice 3 tbsp (45 g)
- Lemon peel 1
- for the limoncello soak
- Water 3.7 tbsp (55 g)
- Sugar 6 tsp (25 g)
- Limoncello 2 oz (55 g)
- for decoration
- Sugar 0.9 cup (180 g)
- Food coloring to taste - yellow in gel (optional)
- Lemons to taste - the leaves
How to prepare Sweet Lemons
To prepare the sweet lemons, first pour the eggs and sugar into a bowl 1. Beat them with the beaters for a few minutes 2, and when they are frothy, add the grated lemon zest 3
and the seed oil 4. Beat again with the beaters to mix all the ingredients 5, then add the milk 6
and continue beating until fully absorbed 7. Then sift the flour and baking powder into the mixture 8, and, given the softness of the dough, mix with a spatula 9.
Once you have a uniform mixture, transfer it to a floured surface 10 and knead it with your hands for a few moments until you get a compact dough 11. If it is too soft at this stage, you can add up to 30 grams of flour. Wrap it in plastic wrap 12 and let it rest in the fridge for at least an hour to an hour and a half.
Meanwhile, prepare the cream: squeeze the lemon 13 and set the juice aside. Then, in a bowl, pour the egg yolks, add the sugar 14, and mix with a spatula 15 until everything is combined.
Then add the cornstarch and mix again 16. At this point, add the lemon zest and juice (17-18).
Still using the spatula, stir 19 and add the milk and cream 20. Stir again; then pour everything into a saucepan 21.
Move to the stove, continuing to stir constantly until it thickens 22. Then pour into a bowl 23, cover with contact plastic wrap 24, and let cool first at room temperature and then in the fridge for about 1 hour.
In the meantime, prepare the soak: pour water and sugar into a small pot 25, turn on the heat, and wait until the sugar is completely dissolved 26. Wait a few minutes and add the limoncello 27.
Then pour into a container 28 and let cool completely in the fridge until ready to use. Take the dough that has now rested 29. Take a part of it and on a lightly floured surface shape it into a log, about 1 inch thick 30.
Cut into pieces about 1 inch long; they should weigh about 0.7-0.9 oz each 31. You will get about 20 (the important thing is that you get an even number). At this point, shape each piece into a ball 32 and with your fingers elongate one part 33
and then another opposite to it, to almost give the shape of a lemon (which will be more precise during baking) 34. Place the cookies on a baking sheet lined with parchment paper, spacing them well apart as they tend to expand during baking 35. Bake on the central rack in a preheated static oven at 347°F for about 15 minutes. Then remove the cookies from the oven and let them cool on the baking sheet before moving them. They should not color too much on the surface and only slightly golden at the base 36.
Once baked, let them cool completely on a rack. When they are cold, create a hole at the base and with a teaspoon gently scoop out a bit of the inside, to create a cavity (37-38). Take the soak and for a more intense color, add a little yellow coloring 39.
Stir with a teaspoon to dissolve it 40. Then transfer the cream into a piping bag. Slightly soak the base of the lemons in the soak 41, then pair up two lemons and fill both with the cream 42.
Close them to form a single lemon 43 and use a spatula to smooth the cream that has oozed out from the edges 44. Repeat this operation for the other lemons 45 and let them rest in the fridge for about 30 minutes.
Then retrieve them and dip them into the soak 46. Then coat the lemons in sugar 47 and gradually transfer them to a tray 48. Decorate with lemon leaves and store your sweet lemons in the fridge until ready to serve.