Lemon Petit Fours with Lemon Curd

Lemon Petit Fours with Lemon Curd

This recipe is part of a series on how to host a garden party. Enjoy tips, tricks, and more delicious recipes!

Lemon Petit Fours

Lemon curd is a basic recipe that has many versions from sources old and new. Some use full eggs, some just yolks and some a combo of both. You can add a little less sugar if you like it tart. Adding a pinch of salt will take the edge off the tartness.

6 room temperature eggs

1 cup granulated sugar

½ cup melted unsalted butter

1 tsp vanilla

1 cup all purpose flour

Lemon Curd (recipe below)

2 cups White Chocolate

2 Tablespoons light corn syrup

¾ cup heavy cream

  1. Preheat the oven to 350F and line a 9×13 pan with parchment paper. 
  2. Combine eggs and sugar in a stand mixer bowl. Stir well and combine until the sugar is combined. Beat the mixture at high speed for 10-15 minutes until the mixture is tripled in bulk and resembles cream. 
  3. Fold the flour into the mixture a little bit at a time. Blend in the melted butter and vanilla. 
  4. Pour into the prepared pan and bake for 18-20 minutes, or until the edges are browned. Let cool completely. Put the cake into the freezer for 1 hour.
  5. Cut the frozen cake into long skinny rectangles. Then slice each strip in half. Fill each with lemon curd, place tops back on and put back into the freezer. Let Freeze until the lemon curd is solid. 
  6. In a microwaveable bowl, heat whipping cream and corn syrup until almost boiling. Add in the white chocolate. Let it sit for 2 minutes. Then stir until the chocolate is all melted and the mixture is smooth.
  7. Place a cooling rack onto a ridged cookie sheet. Cut the cake strips into equal squares and place on top of the rack. Pour the chocolate glaze over top of the cake pieces, trying to cover all sides of the cakes. Let the cakes sit until the chocolate firms up. Serve. 

Lemon Curd

8 egg yolks

1 cup granulated sugar

½ cup freshly squeezed lemon juice

Zest from 2 lemons

2 Tablespoons unsalted butter

Pinch of Salt

  1. In a heavy bottom pot, heat egg yolks, sugar lemon juice and zest over medium heat. Stirring constantly, heat until mixture thickens and coats the back of the spoon. Turn off heat and then mix in the unsalted butter. Put in a jar to cool.

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