Madeleine Kamman

Lemon Cream Turnovers

Bichons

Preparation info
  • Yield

    6 to 8

    servings.
    • Difficulty

      Medium

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

These delightful pastries are prepared by two shops in Annecy; those of Monsieur Nivon at La Gâterie in the rue Sainte Claire are the very best. This is my interpretation of his irresistible little turnovers.

Ingredients

For the Filling and the Pastry

  • 4 egg yolks
  • ½ cup sugar
  • Pinch of salt</

Method

Beat the egg yolks with the sugar and salt until they form a ribbon when falling from the beater. Dilute the cornstarch in the water. Gradually whisk the water into the ribboned yolks. Bring to a boil on medium heat, stirring very well to prevent lumping. Off the heat, add the almonds and the lemon juice and rind. Cool completely.

Roll the pastry out into a circle ⅛ inch thick. Refriger