Lemon Slice

Recipe by David Redon

I. COMPOSITION (50 pieces ~)

  • Lemon shortcrust
  • Chocolate amaretto biscuit
  • Chocolate marshmallow


  • 500 g T45 Flour
  • 140 g Icing Sugar
  • 70 g Almond Powder
  • 2 g Sea Salt
  • 280 g Lamination butter
  • 100 g Eggs
  • 4 g Lemon zests


  1. Mix all the powders with butter in cubes until you create a sanding aspect without any pieces of butter.
  2. Add the eggs and the powder.
  3. Let it cool down in the fridge.
  4. Roll to 2 mm thickness and cut it into a round of 7.5 cm then cut it in the middle to obtain 2 half rounds.
  5. Bake it at 170°C for approximatively 15 minutes between 2 Silpain mats.
  6. After baking, brush with cocoa butter on both sides.



  1. Lightly whisk the eggs with the sugar, add the melted chocolate and butter together.
  2. Mix the remaining ingredients together and stir into the mixture.
  3. Spread it on the baking tray of 40 X 60 cm and bake it at 170 ° C for 13 minutes, with the damper closed.
  4. Freeze it and cut it into a disc of 7.5 cm Ø, then cut it in the middle to obtain 2 half rounds.
  5. Finally, use a 2.5 cm cutter, put it in the center of each and cut it out.


  • 75 g Water
  • 180 g Sugar
  • 70 g Inverted sugar
  • 70 g Gelatin mass (1/5)
  • 80 g Inverted sugar
  • 95 g Sensation 72 Belgian dark couverture chocolate
  • 10 g High fat Cocoa powder


  1. Cook the water, the sugar and the inverted sugar at 110°C, add the gelatin mass and the second part of the inverted sugar, then whip it till it obtains a light meringue texture.
  2. At 30-35°C, add the melted chocolate mixed with High fat Cocoa Powder (35°C)


  • Use a half disc of lemon shortcrust, using dark chocolate, stick a piece of a chocolate biscuit, pipe the marshmallow in the middle hole and close again with another piece of shortcrust.
  • Enrobe in Sensation 72 Belgian dark couverture chocolate.
  • Decorate using White and yellow CHOCODECOR by creating a sliced lemon design.