Recipe of Favorite My ‘Melting Moments’ With Lemon Cream

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Before you jump to My ‘Melting Moments’ With Lemon Cream recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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A large amount of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let's go back to my ‘melting moments’ with lemon cream recipe. To cook my ‘melting moments’ with lemon cream you need 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook My ‘Melting Moments’ With Lemon Cream:

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

Instructions to make My ‘Melting Moments’ With Lemon Cream:

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..

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