Petit lemon cups

Yield: 40 Servings

Measure Ingredient
2 tablespoons Unsalted butter
5 teaspoons Sugar
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.

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