Lemon Petit Fours
Petit fours, are dainty and elegant little cakes, have a special way of turning an ordinary gathering into a sophisticated affair. These lemon petit fours are a favorite and are perfect for wedding, tea time, parties or any fun occasion.
About Petit Fours
Derived from the French term “petit four,” meaning “small oven,” these confections are a testament to the art of baking. Traditionally, they were baked in the residual heat of brick ovens, a practice highlighting the resourcefulness and creativity of early bakers. Today, petit fours are synonymous with high tea, bridal showers, and elegant dessert tables.
Part of the charm of lemon petit fours is in their appearance. Typically decorated with icing and often embellished with delicate decorations like edible flowers, lemon zest, or intricate icing designs, petit fours are all about the visual. But of course they taste great too!
Making Lemon Petit Fours
In this recipe lemon adds a zesty twist to the traditional petit four. This citrus fruit is known for its ability to add a refreshing and tangy note to desserts, making it a favorite among pastry chefs. The balance of sweet and tart in lemon petit fours makes them a popular flavor choice.
Be creative when making petit fours. Decorate how you wish and feel free to create similar recipes with different flavors. It can be fun to mix and match different little cakes.
Pairing
Lemon petit fours pair beautifully with a range of beverages, enhancing the overall experience. A classic choice is tea, particularly varieties that complement the lemon’s tartness, such as Earl Grey or chamomile. For a more indulgent pairing, a sweet dessert wine or a sparkling prosecco can elevate the flavors.
You can also serve them as dessert, especially after a light lunch. For example try pairing them after serving a light lemon risotto or persimmon salad.
below is the recipe card.
Lemon Petit Fours
These lemon petit fours are delicate little lemon cakes with flower decorations. They are perfect for weddings, tea time, parties, or other occasions.
Ingredients
- One (10.75 oz) package frozen pound cake
- ½ cup corn syrup
- 1 jar lemon curd or lemon frosting
- ½ cup water
- 2 tsp lemon extract
- 1 box (16 oz) powdered sugar
- choice of decorations
Instructions
- Slice off the top and sides of the pound cake while it is still frozen and cut it into small squares.
- Divide each square longitudinally into three slices and set them aside.
- Spread a thin layer of lemon curd or frosting onto base and middle square slice and stack them up.
- Place the top slice over them and give it a gentle press so that they stick together.
- Layer out rest of the petit fours in a similar fashion and arrange them onto a wire rack, which in turn is placed onto a baking tray; set aside.
- To make the glaze, empty the box of powdered sugar into a 3 quart pan and stir in the water and corn syrup.
- Whisk in a splash of lemon extract until well combined and heat it over slow flame, while stirring constantly, until the sugar dissolves completely and blends into the mixture thoroughly.
- Turn off the heat and stir in a couple of tsp hot water to thin it out slightly.
- Drizzle a tbsp of the hot glaze onto each petit four and spread it along the sides of the small cakes until evenly coated.
- Sprinkle tiny candy vermicelli or place an icing flower on top to garnish and glaze rest of the petit fours in a similar fashion.
- Let the petit fours rest until the glaze cools down and sets.
- Serve and have fun!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 108mgCarbohydrates: 38gFiber: 0gSugar: 35gProtein: 2g
Last Updated on December 5, 2023 by Carleen
