Delizie al Limone

Sponge

• 150 gms – 3 large eggs divided
• 90 gms – ½ cup granulated sugar
• 40 gms – 1 ½ oz. all-purpose flour
• 25 gms – 8 tsp cornstarch
• 25 gms – ¼ cup almond meal
• ½ lemon peel grated
• ½ vanilla pod
• 1 pinch salt

Lemon Cream

• 40 gms – 2 egg yolks
• 40 gms – 1 ½ oz. sugar
• 1 or 2 lemons
• 40 gms – 1 ½ oz. butter

Lemon Crema Pasticcera

• 180 gms – ¾ cup milk
• 80 gms + 30 gms – 3 oz. + 1 oz. cream
• 80 gms – 4 egg yolks
• 60 gms – 1/3 cup granulated sugar
• 15 gms – 5 tsp cornstarch
• 1 pinch salt
• 1 lemon
• 1/3 vanilla pod

Limoncello Syrup

• 30 gms – 1 oz.water
• 30 gms – 1 oz. granulated sugar
• 50 gms – 1 ¾ oz. Limoncello
• ½ lemon

Glaze

• Remaining Lemon Cream
• Remaining Lemon Crema Pasticcera
• 60 gms – 1/3 cup milk
• 125 gms– ½ cup cream whipped and lightly sweetned
• 30 gms – 1 oz. Limoncello