The lemon cream from the 4 seasons will allow you to cook quick and incredible recipes.

Perfect for breakfast with bread or crepes, in pie or glass casings.

If you have other ideas, do not hesitate to communicate it to us, it’s with pleasure that we will publish yours too…

 

 

IDEAS FOR A GREEDY COFFEE

 

Mini pies chocolate-lemon (with the lemon cream from the 4 Saisons)

 

For 12 persons

 For 24 mini pies:

Chocolate pastry dough: flour 250g, butter 125g, 2 egg yolks, icing sugar 85g, a pinch of salt, non-sugared cacao 2 spoons

2 jars of lemon cream from the 4 seasons

 Pastry dough: mix the egg yolks, the butter, the sugar and the salt, and then add gradually the flour and the cacao.

Make a ball and reserve it in the fridge for at least 30 minutes.

 Preheat oven to 180 degrees c°

 Spread out the pastry dough and make mini circles, dispose the circles in moulds and bake it 10-15minutes in the oven.

Let it cool and furnish it with lemon cream.

 

Glass casing with lemon cream from the 4 Saisons, Speculoos and soft white cheese

 For 6 glass
1 jar of lemon cream from the 4 Saisons

1 pack of Speculoos

Soft white cheese 500g

In a glass, crumble two Speculoos, put soft white cheese on top of it and lemon cream from the 4 Saisons. Powder pieces of Speculoos

 Alternative: you can replace the Speculoos by red fruits (blackcurrant, currant, blackberry, raspberry, strawberry).

 

Quatre-quarts cake with lemon cream from the 4 Saisons

 Ingredients for 8 people: flour 200g, sugar 200g, 4 eggs, baking powder, 1 jar of lemon cream from the 4 Saisons.

 Preheat the oven to 180 degrees c°

 Mix the eggs and the sugar.

Add the lemon cream from the 4 Saisons.

Then add the flour and the baking powder.

Bake it 40 minutes

 

Mini crepe cakes with raspberries and lemon cream from the 4 Saisons

 For 5 people

For the crepes :

flour 200g, 4 eggs, ½ liter of milk, a pinch of salt, butter 50g, vanilla sugar
Mix everything and make thick crepes

 For the mini cakes:

1 jar of lemon cream from the 4 Saisons
Raspberries
Icing sugar

 Cut the crepes to make small circles.

Take a circle and paste it with lemon cream, add raspberries and cover it with another circle, repeat the operation a couple of time and end with a mini crepe

Powder with icing sugar.

 

 

Savoie’s bread filled with lemon cream from the 4 Saisons

 Ingredients: flour 180g, sugar 180g, 6 eggs, vanilla sugar, 2 jars of lemon cream from the 4 Saisons.

Mix the sugars and the egg yolks, and then add the flour.

Whisk the egg whites until stiff peaks and add it to the other mixture.

Bake it 40 minutes to a 180 degrees c°

Before serving it, cut the cake in two and fill it with lemon cream from the 4 Saisons.

 

Lemon pie with meringue

 Ingredients for 6 to 8 people

Pastry dough: flour 250g, butter 125g, water 5cl, a pinch of salt.

2 jars of lemon cream from the 4 Saisons

Meringue: 2 egg whites, a pinch of salt, sugar 70g.

 

The pastry dough:

Mix the flour, the salt and the butter, add the water and mix quickly until you make a ball. Leave it in the fridge for at least an hour. Roll the pastry dough out in a pie mould. Bake it 20 to 25 minutes to 180 degrees c°.

 

The lemon pie and the meringue

Paste the pastry dough with lemon cream.

Add a pinch of salt to the egg whites and whisk them until stiff peaks. Add the sugar to the eggs and mix it again.

Cover the pie with meringue.

Put the oven on the Grill position and bake the pie for 1 or 2 minutes, be careful, it burns very quickly!!!

 

This pie has to be eaten cold but don’t forget to take it out of the fridge half an hour before enjoying it! You can serve it with strawberries or raspberries!

 

 

If you have other ideas, do not hesitate to communicate it to us, it’s with pleasure that we will publish yours too…