Grandma’s Lemon-Filled Baskets for Women’s Day

Preheat the oven to 350°F (175°C). Grease and flour a muffin tin or tartlet molds.

In a large mixing bowl, whisk together the egg, sugar, sunflower oil, and lemon zest until smooth.

Sift together the flour and baking powder, then gradually add it to the wet ingredients. Mix until a soft dough forms.

Roll the dough out onto a floured surface and cut into circles. Gently press the dough circles into the prepared molds to form little baskets.

Bake the baskets in the preheated oven for 10-12 minutes, or until they turn golden. Allow them to cool in the molds.

Make the Lemon Cream Filling:

In a medium saucepan, heat the milk over medium heat until it’s warm, but not boiling.

In a separate bowl, whisk together the egg yolk, vanilla sugar, regular sugar, and corn starch until smooth.

Gradually pour the warm milk into the egg mixture while whisking continuously to avoid curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard.

Remove from the heat and stir in the lemon juice. Let it cool slightly.

Assemble the Baskets:

Once the pastry baskets have cooled, carefully remove them from the molds.

Spoon the lemon cream filling into each pastry basket, filling them generously.

For an extra touch, garnish with a small twist of lemon zest or a sprinkle of powdered sugar.

Serving and Storage Tips: