Sand baskets with lemon cream

Let's start cooking these delicious baskets with dough:

1. Melt margarine to half in a steam bath. Add powdered sugar and baking powder to the margarine. Mix well.
2. Add the yolks here and mix again.
3. Then add flour in portions and knead a soft elastic dough. Put the finished dough in plastic wrap in the refrigerator for 30 minutes.

In the meantime, you can do the cream:

4. Using a fine grater, we will remove the zest from two lemons. Squeeze out three lemons and strain the juice into a saucepan.
5. Add half the sugar and lemon zest to the lemon juice. Bring to a boil over medium heat.
6. Meanwhile, beat the eggs with the rest of the sugar and starch.
7. Pour hot lemon juice into the beaten eggs in a thin stream, stirring constantly.
8. Cook the resulting mixture over medium heat, stirring constantly, until thickened.
9. Add butter to the thick mass, stir until dissolved. Then we will pass everything through a sieve. Ready lemon cream is set aside for now.

So, bake the baskets:

10. Grease the molds for the baskets with melted butter.
11. We will distribute the portion of the dough evenly over the mold in circular movements.
12. Bake the baskets in a preheated 180 degree oven for 20-30 minutes. Let them cool down.

The most interesting stage is collecting dessert:

13. We fill the ready-cooled baskets with lemon cream to the top without a slide, let the cream freeze well for an hour in the refrigerator.

Sweet treats!