Great admiration for a great pastry ,
the lemon delicious , fully reflect the
their name,
although say they are delicious,
I think it is simplistic:
they are ecstasy for the palate!
The recipe is a bit long, but believe me, it is worth
really worth.
Only change I made,
I did not put the limoncello, but in the recipe I will indicate the doses.
Can you impress your  guests with a big cake.

Recommended wine:
a Vinsanto sweet but lovable.

And now LIGHT THE FIRES!

INGREDIENTS:

For the sponge:

-150g Of eggs

-90g Sugar

-40g Flour

-25g Starch

-25g Almonds

-1/2 lemon

-Vaniglia

-1 Pinch of salt

For the lemon cream:

-40g Yolk

-40g Sugar

-40g Lemon juice

-40g Butter
For the lemon custard:

-180g Of milk

-80g Liquid cream

-80g Yolk

-60g Sugar

-15g Of corn starch

-1 Pinch of salt

-1 lemon

-Vaniglia

For the syrup:

-30g Water

-30g Sugar

-50g Limoncello

-1/2 lemon

For the topping:

-Panna

-60g Milk

-30g limoncello

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

For the sponge:

Whip the egg yolks with part of the sugar, lemon zest and vanilla,
until frothy.
Now mount the egg whites adding a pinch of salt and the remaining sugar.
Now combined with the mixture of egg yolks, ground almonds purposes.
Stir together flour and flour, sift the
mix the egg yolks and stir
alternating the egg whites until stiff.
Grease and flour the molds
pour the mixture and bake at 170 ° static oven for 15 minutes.
Allow to cool.

For the lemon cream:

Grate the zest of one lemon and squeeze the juice, put
zest infused in the juice for 20 minutes.
Beat the egg yolks with the sugar now and then diluitevi the juice and zest.
Place in saucepan over low heat, stirring with a wooden spoon,
cook up to 80 °.
Soak the pan in cold water,
let cool until it reaches 50 °, now
you can add the butter.
Cover and refrigerate.

For the lemon custard:

Put in a pan the milk, cream, zest
lemon and vanilla seeds.
Bring to a boil.
With a whisk, work the egg yolks with the sugar, starch and salt.
Stirring constantly, pour the milk, cook until 82 ° for a minute.
Store in the freezer for 20 minutes, then in the refrigerator.

For the syrup:

Mix sugar with water flavored with lemon zest,
more limoncello,
bring to a boil for one minute, let it cool.

Now you can mix the lemon cream custard,
add 30g of whipped cream and 30g of limoncello.
With the help of the pastry bag to stuff the domes of sponge cake,
bucandole from the bottom.
Helping with a brush, wet them with the syrup.
Advanced cream add 80g of cream and 40g of milk,
completely cover the delights,
refrigerate.

Et voilà …lemon delights!