Lemon Petit Fours Recipe
Introduction
These Lemon Petit Fours are delicate, layered treats bursting with bright lemon flavor. Using pound cake, lemon curd, and a glossy lemon glaze, they make perfect bite-sized desserts for any occasion. Their elegant appearance and refreshing taste are sure to impress your guests.
Ingredients
- 1 package (10.75 ounces) frozen pound cake
- ½ cup corn syrup
- 1 jar lemon curd or lemon frosting
- ½ cup water
- 2 teaspoons lemon extract
- 1 box (16 ounces) powdered sugar
- Choice of decorations (e.g., candy vermicelli, icing flowers)
Instructions
- Step 1: Cut off the top and sides of the frozen pound cake to create smooth edges, then slice it into small squares.
- Step 2: Halve each square lengthwise to make three thinner slices and set them aside.
- Step 3: Spread a thin layer of lemon curd or frosting on both the base and middle slices before stacking the three layers together.
- Step 4: Gently press down on the top slice to secure all layers firmly, ensuring they stick well.
- Step 5: Repeat this layering for all petit fours and arrange them on a wire rack placed over a baking tray.
- Step 6: In a 3-quart pan, combine powdered sugar, water, and corn syrup; stir thoroughly until well mixed.
- Step 7: Add lemon extract to the mixture and heat slowly over low flame, stirring constantly until fully dissolved.
- Step 8: Turn off the heat, then gradually stir in hot water to adjust the glaze to your desired consistency without making it too runny.
- Step 9: Drizzle about one tablespoon of warm glaze over each petit four and use an offset spatula or knife to coat the sides evenly.
- Step 10: Decorate each petit four with candy vermicelli or icing flowers before glazing any remaining cakes in the same way.
- Step 11: Let the petit fours sit at room temperature until the glaze cools and sets firmly.
- Step 12: Serve these charming lemon petit fours when ready and enjoy their delightful flavor.
Tips & Variations
- Use fresh lemon zest in the glaze for an extra burst of citrus aroma and flavor.
- Substitute lemon curd with a cream cheese frosting for a richer filling.
- Try dipping the petit fours in melted white chocolate instead of glaze for a different texture and sweetness.
- Ensure the glaze is warm but not hot when applying to prevent melting the lemon curd layers.
Storage
Store lemon petit fours in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Avoid freezing as it may affect the glaze and filling consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cake other than pound cake?
Yes, you can use any dense, sturdy cake such as sponge cake or butter cake, but pound cake holds up best for layering and glazing.
How do I make sure the glaze sets properly?
Make sure the glaze has a slightly thick but pourable consistency. Applying it warm and allowing the petit fours to cool at room temperature will help the glaze set firmly.
PrintLemon Petit Fours Recipe
These delightful Lemon Petit Fours are elegant, bite-sized treats made with layered frozen pound cake, lemon curd, and a smooth, tangy lemon glaze. Perfect for parties or afternoon tea, they offer a light citrus flavor balanced with sweetness and a beautiful decorative finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 petit fours 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pound Cake Layers
- 1 package (10.75 ounces) frozen pound cake
- 1 jar lemon curd or lemon frosting (approximately 8 ounces)
Lemon Glaze
- 1 box (16 ounces) powdered sugar
- ½ cup corn syrup
- ½ cup water (divided, some for glaze, some hot water for adjusting consistency)
- 2 teaspoons lemon extract
Decorations
- Choice of decorations such as tiny candy vermicelli or icing flowers
Instructions
- Prepare the pound cake slices: Cut off the top and sides of the frozen pound cake, then slice it into small squares for petit fours.
- Slice layers: Halve each square lengthwise into three thinner slices and set them aside carefully.
- Layer with lemon curd: Spread a thin layer of lemon curd or frosting evenly on both the base and middle slices, then stack them together to create layered petit fours.
- Secure layers: Gently press down on the top slice to ensure all layers stick firmly together.
- Repeat layering: Continue this process for the remaining slices, arranging the petit fours on a wire rack set over a baking tray to catch any drips.
- Prepare lemon glaze: In a 3-quart pan, combine powdered sugar, water, and corn syrup; mix thoroughly to combine.
- Heat glaze mixture: Add lemon extract and heat slowly over low flame, stirring constantly until the sugar is fully dissolved and the glaze is smooth.
- Adjust consistency: Turn off heat, then gradually stir in hot water to reach a glaze consistency that is pourable but not runny.
- Glaze the petit fours: Drizzle about one tablespoon of warm glaze over each petit four, then use an offset spatula or knife to coat evenly along the sides and top.
- Add decorations: Immediately garnish each glazed petit four with candy vermicelli, icing flowers, or other decorations while the glaze is still wet.
- Set glaze: Allow the petit fours to sit at room temperature so the glaze can cool and set firmly.
- Serve: Present these charming lemon petit fours for dessert or special occasions once the glaze has fully set.
Notes
- Ensure the pound cake is frozen before slicing for cleaner cuts.
- If lemon curd is too thick, warm slightly to spread easily.
- The glaze should be warm when applying to enable a smooth coating but not hot enough to melt the cake layers.
- Decorations should be added immediately after glazing to ensure they stick well.
- Store petit fours in a cool area to prevent glaze from becoming sticky.
Keywords: lemon petit fours, lemon glaze, pound cake dessert, layered cake bites, elegant dessert, lemon curd petit fours
