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
The History of Recipes
Food historians have tracked the existance of recipes way back into the distant past, in truth as far back as early Egypt, and maybe further still. Having said that, sadly, these old cookbooks were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius assembled a number of documents which described recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. During the succeeding few hundred years, the powerful families of Wesstern Europe tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. By the arrival of the 20th century, recipe books are starting to become popular mostly as a result of more people being able to read, more leisure time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Petit Lemon Cups recipe.
