A variety that is said to have been born with natural cross-breeding of oranges and lemons、Domestic products are not worried about pesticide residues and antifungal agents, can be used for jams with peace of mind, and in Japan, the number of production is still small and the rarity is high "Myyer Lemon"。Compared to a typical lemon, it has less acidity and a mild taste.、The smell smells a little sweet, too.。It's not as vinegary as lemon, so you can eat flesh.、It is also very easy to use for the ingredients and dishes of sweets.。This time、This rare domestic meyer lemon、that winter is in season、Thank you again for your friend Sadako.)、Immediately、その皮と果汁を使用してサクサクサブレを作ってみようと思います♪ マイヤーレモンのサクサクサブレ 材料 A.マイヤーレモン1個（1個分の皮を擦りおろしと果汁小さじ1）、120g butter、35g powdered sugar、1 egg yolk、1 tsp milk、塩ひとつまみ B.薄力粉100g、アーモンドプードル40g C.グラニュー糖 適量 マイヤーレモンの皮を擦りおろし器で皮のオレンジ部分表面のみ1個分擦りおろします。 When the butter returned to room temperature becomes soft、Put all the Ingredients in the bowl.。 Mix until evenly smooth with a whisk.。 When it's mixed up、B. Add flour and almond poodles little by little.、Let's mix it with a rubber bella.。 Stretch the dough on a wrap and stretch it out.、Wrap it up and round it.。 The center of the core of the wrap is cut with scissors, and the shape is finished.、I'll sleep in the fridge for an hour.。 Take out the fabric that became a moderately good hardness、Unwrap、Sprinkle with granulated sugar on top of it.。たっぷりかけた方が美味しいです♪ 包丁で5mmほどの厚さにカットします。 The cut fabric is、Side by side on the cooking sheet、Bake in the oven 180 degrees for 16 minutes.。 Freshly baked sabre、Because it is easy to collapse、Let's cool it completely.。The smell of lemon is refreshing.、It is the completion of the sabre of sweet and gentle crispy crispy fluffy texture! The interval siwning a little too narrow、Because it stuck perfectly while the sabres were burned、It is a clunky because the surroundings collapse when I divide it、そこも素人ゆえのご愛嬌ということで（笑）お味は味見してくれた旦那様から合格点をもらえて良かったです♪...
