Yield: 40 Servings
|2 tablespoons||Unsalted butter|
|1 tablespoon||Light corn syrup|
|½ \N||Lemon's peel, finely grated|
|¼ cup||All-purpose flour; sifted|
|3 tablespoons||Unsalted butter|
|1 \N||Lemon's peel, finely grated|
|1 tablespoon||Lemon juice|
|1 tablespoon||Sour cream|
|1½ cup||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 ¼ 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.