For mass
- 470 g Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 250 g of Butter without Salt
- 300 g of Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Essence
- 1 soup spoon Fat Creams

For Lemon Cream
- 2 Lemons
- 4 Large Gems
- 155 g of Sugar
- 1 pinch of Salt
- 75g of Butter without Salt Dough
In a bowl, mix the flour, the baking powder and salt. In another large container and beat butter and sugar for 2-3 minutes until a soft and light texture. Add the egg and the vanilla slowly until you turn it on. Slowly add the flour mixture. Add the cream slowly until it is well incorporated.
Extend the dough and cut hearts with the cutters. Wrap it in film and refrigerate for at least an hour or overnight. In half the biscuits, open a "little window" with the smaller cutters.
Line the tray with vegetable paper and place the wafers on the tray. Place in the refrigerator or freezer until they harden (about 15 min).
Preheat the oven to 180ºC and bake the wafers for 12-15 min.

Cream
Scrape the peel of the lemons and squeeze them to get about 80 ml of juice.
In a casserole, mix the egg yolks, the lemon zest, the juice,the  sugar and salt. Bring the medium-strong heat, stirring well until obtaining a thick texture (5-8 min) without boiling.
Remove the casserole from the heat and gradually add the butter previously cut into pieces until the cream is soft. Strain with a fine mesh dowel into a bowl. Cover with adherent film against the surface of the cream to avoid crusting.
Refrigerate until firm (at least 1h).

Assembly of Biscuits
Pour one teaspoon of lemon cream in the center of each wafer and spread the filling. Lightly press the wafer with "small window" over the cream and sprinkle with powdered sugar.