Lemon Viennese Whirls
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For the whirls;
- 185g plain flour
- 185g unsalted softened butter
- 55g icing sugar
- 40g cornflour
- 2 tsp lemon extract
- Zest of 1 lemon
For the filling;
- 150g unsalted butter
- 300g icing sugar
- 2 tsp lemon extract
- lemon curd
It’s Biscuit Week and to celebrate I’ve made these zesty lemon Viennese Whirls. Small and delicious with a melt-in-the-mouth biscuit and a sharp and sweet filling.
The key to this recipe is consistency of the mix. Too hard and it will be impossible to pipe, too soft and it won’t keep it’s shape. You need to get it just right!
Cream together the butter, icing sugar and cornflour.
Then, add in the plain flour and mix well.
Add in your lemon extract and zest.
It should be a thick but smooth consistency.
Pop this into a piping bag and line a baking tray with greaseproof paper.
I’m using a 2D nozzle but you can use whatever star you have.
Pipe rounds onto your lined tray. You can do them free hand or draw around a small circle cutter to create a template. Freeze these on the tray for 15 minutes.
Bake at 170°C for 15 minutes or until the outsides are golden. Leave to cool completely.
Once cooled, match up your whirls in pairs. I made two sizes.
To fill, get your lemon buttercream in a piping bag (I’m using a 1J nozzle for this), lemon curd and a palette knife.
Spread on a layer of lemon curd, careful not to go all the way to the edge.
On top of this, pipe a small lemon buttercream circle. Top with another whirl and dust with icing sugar!
Enjoy!
These will keep in an airtight container for 2-3 days.
Make sure to freeze your whirls for the full 15 minutes so they will retain their beautiful shape.
This recipe is easily adaptable into vanilla whirls by omitting the lemon extract and zest and replacing with vanilla extract or any flavouring of your choice!
The filling is also interchangeable with anything you like, get creative! I love to see your adaptions!
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Happy baking!
Britt xo