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)
400g butter (softened)
400g castor sugar
Zest of 4 lemons
400g self raising flour
100ml lemon juice
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.
75ml lemon juice
2 egg yolks
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.
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.
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.