Ingredients
2 tbsp unsalted butter
5 tsp sugar
1 tbsp light corn syrup
1/2 lemon's peel, finely grated
1/4 cup all-purpose flour, sifted
FILLING
3 tbsp unsalted butter
1 lemon's peel, finely grated
1 tbsp lemon juice
1 tbsp sour cream
1 1/2 cup powdered sugar, sifted
Directions
Put butter, sugar, corn syrup and lemon peel in a small saucepan and
stir over medium heat until melted. Stir in flour. Set aside to cool.
Preheat oven to 375 F (190 C). Grease a large baking sheet; line with
parchment or waxed paper. Using a round 1/4 teaspoon measuring
spoon, spoon 12 tiny circles of mixture onto prepared baking sheet,
spacing well apart. Bake 5 minutes or until lightly browned. Cool a
few seconds. Lift rounds from baking sheet and place in minature tart
pans to mold into a cup shape. When cool, remove to a wire rack.
Repeat until mixture is all used.
To make filling, place butter, lemon peel and juice in a small bowl
set over a pan of gently simmering water; stir until butter melts.
Remove from heat. Stir in sour cream and powdered sugar. Beat until
cool and thickened. Spoon or pipe filling into center of each cup.
Source: "The Book of Cookies" by Pat Alburey.
Servings: 40 servings
Petit Lemon Cups Recipe brought to you by Recipe Ideas
Categories: Fruit
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We hope you enjoy this Petit Lemon Cups recipe.
