Lemon 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
Scale
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
Find it online: https://thedishspot.com/lemon-petit-fours-recipe/
