Sweet peaches with lemon custard

For all the beautiful moms who follow our blog…this recipe is for you!

You should not prepare it but you should receive these gorgeous peaches served on a silver plate by your sweet kids when you’ll wake up on Sunday morning.

Have a wonderful… (and well deserved :-)) Mother’s day!

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INGREDIENTS for 15-20 peaches

500 gr all-purpose flour
170 gr sugar
3 eggs
100 gr butter at room temperature
16 gr baking powder
grated zest of 1 lemon
1 pinch of salt

Custard for the filling:

250 ml milk
60 gr sugar
30 gr flour
2 yolks
1 pinch salt
zest of half a lemon

For assembling peaches:

1 cup Alchermes liqueur (if you don’t find this liqueur you can use strawberry juice)
1 cup caster sugar

Prepare the custard.
Place the milk and lemon zest over medium heat. Cook until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, sugar and flour in a bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, while stirring steadily in the same direction until the custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Pour the custard into a jug or bowl, cover the surface with cling film and leave to cool.

Make the dough for the biscuits. Whisk the butter with sugar until soft, add the eggs one at a time. Then add the flour mixed with baking powder and lemon zest and mix very well. Add the milk and combine all of them.

Make a soft dough and with your palms roll a piece of dough to make a round ball (the size like a walnut). Place balls on a baking sheet and bake at 180° until the cookies are lightly browned.  While the cookies are still warm cut a circle on the bottom of every cookie (see the pictures below).

Place the Alchermes liqueur in a bowl and fill another bowl with sugar.

Dip the cookies into the liqueur, then roll them in the sugar.

Fill each cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack them.

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