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Lemon Petit Fours

Lemon Petit Fours

I’ve been making these petit fours for a good few years,  not my favourite sweet treat to make, but definitely a crowd pleaser.  The recipe I’ve always used is adapted from Peggy Porschen,  it has multiple components and I recommend you start a few days before you need to serve these.  The great part is that petit fours can be frozen. Freeze them before or after glazing, store them in an airtight container and they will last about 2 months in the freezer.

Lemon Petit Fours

(Modified from Peggy Porschen)

 

Lemon Sponge

400g butter (softened)

 400g castor sugar

Zest of 4 lemons

400g self raising flour

8 eggs

 

Line and grease 2 small oven trays.
In a stand mixer fitted with a paddle attachment, cream butter, zest and sugar until light and fluffy.  Add the eggs in 3 additions, alternating with the flour.
Spread the batter in to the prepared trays and bake for about 15 min on 180°C thermofan.
Leave the sponges to cool for 20 min in the pan, prick all over with a fork and brush with lemon syrup.
 
 
 

Lemon Syrup

100ml lemon juice

100ml sugar

zest of 1 lemon

 

In a small saucepan bring the lemon juice, sugar and zest to boil on medium heat.  Allow to boil for 2 minutes.

Remove from the heat and allow to cool slightly.

Brush the warm sponges generously with lemon syrup.

 

Lemon Curd

Lemon Curd 

75ml lemon juice

1 egg

2 egg yolks

50g sugar

50g butter (softened)

 

In a small saucepan whisk together lemon juice, egg, egg yolks and sugar together.

Place the saucepan on medium heat, whisking continuously until you have thick cream.

Pour into a bowl, add the butter and whisk until melted and smooth.

Cover the surface with cling wrap and refrigerate for 4 hours, minimum.

 

Lemon Buttercream 

125g butter

215g icing sugar (sifted)

Zest of 1 lemon 

 

Cream butter and zest until pale, add icing sugar and beat well.

Spread buttercream over 1 lemon sponge.

Spread a layer of lemon curd over the buttercream and place the second sponge top side on the lemon curd.

Remove the baking paper and press down gently.

Wrap the layered sponge in cling wrap and refrigerate overnight.

The next day…

Brush the top layer of sponge with apricot jam.

Roll out a thin layer of marzipan (2mm thick) big enough to cover the top of the sponge.  Place the marzipan over the apricot jam, press down gently.

Trim the edges of the sponge to neaten.

Cut neat squares, 5cm x 5 cm

Freeze the squares for a minimum of 5 hrs.

 

Fondant Glaze

1.5 kg fondant icing

150ml sugar syrup

1 Tblsp lemon juice

1 Tblsp glucose

yellow food colour

extra hot water to get the glaze pourable .

Cover the fondant with hot water and allow to soften for 15 min. 

Pour away the water and add the syrup, glucose and lemon juice.  Heat in the microwave for 3 minutes, stir to combine and heat for 1 min.

Add food colour and stick blend, add water to get to the correct consistency.

Keep the fondant bowl over boiling water while glazing.

Decorate as desired.

 

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