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Petit Lemon Cups

Author/Submitted by:
Servings: 40
Categories: Cookies / Desserts

2  tb  Unsalted butter
5  ts  Sugar
1  tb  Light corn syrup
1/2    Lemon's peel, finely grated
1/4  c  All-purpose flour, sifted
3  tb  Unsalted butter
1    Lemon's peel, finely grated
1  tb  Lemon juice
1  tb  Sour cream
1 1/2  c  Powdered sugar, sifted

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.

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