If you like lemon flavoured sweets, you will love this Swedish biskvi with lemon buttercream. The recipe is based on the classic chocolate biskvi, but the chocolate flavoured buttercream is changed for lemon flavour, and the dark chocolate has been replaced by white chocolate. It taste like heaven and I don’t even like lemon flavoured cakes!
If you wan the classic recipe, you will soon find it on my blog. I start with this one because it’s my summer favourite. I have made these many time, and you are missing something great if you don’t try it. There are several nice recipes out there, but this is the best of the ones I have tried. In my recipe, I have increased the amount of filling, because I like to have lot of filling. Otherwise I am afraid it will finish before I am done with all of the biskvis.
It’s very important to get the base right. If you bake them too long, you will get dry and crispy instead of the chewiness. They are meant to be chewy!
While you are baking, why not bake twice of the almond bases, and fill half of them with chocolate buttercream? The recipe will give you approx. 25 almond bases.
Do you like lemon and white chocolate together? Try my cheesecake with raspberries, lemon and white chocolate!
Recipe for my lemon biskvis (Swedish citronbiskvier)
- 300 g almond paste
- 0.5 dl sugar
- 1-2 egg whites
- 200 g salted butter, room temperature
- 1 egg yolk
- 3.3 dl icing sugar (or more)
- 0.5-1 lemon, juice and zest
- 1 tbsp vanilla sugar
- 200-250 g white chocolate
Preheat the oven to 175 degrees C. Grate the almond paste using a coarse grater into a bowl and mix into a batter with the egg whites and sugar. Add as much egg white you need to get a smooth batter so you can pipe it out with a small round tip. If you don’t have a round tip you can use a small star tip or click the batter out with a spoon. I like the base to be around 5 mm thick and 5-6 cm in diameter. Make them bigger or smaller if you like to.
Bake in the middle of the oven for about 10-18 minutes depending on how thick they are. The should have a golden color, but still soft in the middle.
Allow the bottoms to cool and stir together all the ingredients for the buttercream. Taste the buttercream so that you get it as sour and sweet as you want it. Should the buttercream become too loose, add some more icing sugar. Spread a pointed or round layer on the bottom side of the almond base. Let the biskvis cool in the fridge for at least 30 minutes.
Melt the white chocolate. You will need around 200 g, but its easier to dip if you have more than you need. The chocolate should not be too hot because it will melt and slip off the buttercream. Let the chocolate rest for a few minutes and then take the biskvis out from the fridge. Hold the base and dip the biskvi in the chocolate. Let the dipped biskvis cool in the fridge again. I like to decorate the biskvis with dark chocolate, but it’s not necessary. Enjoy!
When you go to a café in Sweden you will probably find the classic chocolate biskvi. But there are so many variations of these you can make it home. I have heard of caramel buttercream, raspberry buttercream and many more variations. Try and let me know you favourite!
