Let's start with lemons. Since we will use it in its entirety, we must approach the washing process more seriously. It is unlikely that it grows under your house or on a windowsill (although possible), most likely you bought it in a store, which means that it is necessarily processed or coated with something for better preservation. Someone washes it with a brush someone with soap or vinegar.
Personally, I will definitely completely fill the lemon with boiling water and let it lie for about a minute. Then I take it out and wash it under running water, wiping it with the hard side of the sponge. I'm not sure that this will 100% help get rid of all the muck that citrus is covered with, but I hope for the best :)
Use lemons with a thin skin, otherwise our filling will turn out too bitter. If thin-skinned were not found in the store, then it is better to take only zest and slices, removing the entire white part of the peel.
I took one whole lemon and half a second, but already without a peel.
Cut off the "ass" if it is thick. Cut a lemon and throw in a blender together with 150 grams of sugar. Grind everything.
Next, I take a saucepan and base the contents of the blender there. Bring to a boil and simmer over low heat for about 10-15 minutes stirring. Put in a cold place to cool. It is winter, so I put my saucepan just on the balcony. If you want to cool faster - pour the contents into a clean cold bowl and place it in a large bowl filled with cold water and ice cubes.
After cooling, our filling thickens and when you pour it onto the surface of our dough afterwards, it will not blur like water, but will keep its shape a little bit.
Well, while it is cooked, and then our lemon filling is cooling, it's time to make the dough.
I have a stationary mixer, in which I knead the dough. Of course, it is better to knead with a mixer, because the oil does not come in contact with warm hands and, as a result, does not melt.
In a bowl we spread sour cream, an egg, 50 grams of icing sugar, a pinch of salt and softened (in no case melted) butter. We mix everything with a mixer with nozzles for the dough.
Sift the flour and add to the bowl. Stir until crumbs.
The mixer will not collect all the dough into a ball, therefore we will resort to the help of hands. I just put the contents of the bowl on the table and quickly mix, collecting everything in a lump.
It turns out very pleasant, such a plasticine dough. Try to do everything quickly so that the contact of the test with warm hands does not start to melt the butter. In this case, the finished product will be solid.
If your lemon filling has not completely cooled, put the dough in the refrigerator.
Once the filling has cooled, roll out the dough with a wide rectangle, it will be more convenient if you do everything directly on baking paper. Roll out thickly, about 0.3-0.5 centimeters.
In the middle of the test, distribute the filling. Visually divide the dough lengthwise into three parts. The middle is the filling, and you close it with the right and left half, doing a little overlap. Just half a centimeter - and that's enough.
Lift the edges too and pinch them slightly so that our filling does not leak out. On the "seam" I pass with a fork or fingers, gently squeezing it.
Well, since we did everything on baking paper (I hope you obeyed my advice), you can easily transfer everything to a baking sheet.
Be sure to prick the top (and not through and through) with a fork, otherwise it will rise, inflate.
For the shortcrust pastry, it is very important that the oven is preheated in advance, as the pastry immediately begins to set. If it heats up with the dough inside, then the oil begins to thaw and exit the dough. As a result, again, solid products.
Heat the oven to 180 degrees and place a baking sheet with dough. Bake for 20-25 minutes until light brown.
For icing, take powdered sugar (100 grams) and add about one and a half teaspoons of lemon juice to it. It should be thick enough, otherwise it will turn out completely colorless on the product.
Then I do this - just put the icing in the bag, make a small hole, a couple of millimeters, and gently squeeze it with any pattern onto the cooled, baked dough.
And now cut the dough with a sharp knife into squares - here you have cookies with a slightly bitter-sour, very fragrant and tasty filling.
Call everyone for a cup of tea. Enjoy your meal!