Irish Lemon Fairy Cakes
Lovely little cakes topped with lemon curd and dusted with confectioner's sugar.
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READY IN: 40mins
SERVES: 24
YIELD: 24 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 4egg yolks
- 2⁄3cup white sugar
- 1teaspoon grated lemon peel
- 1tablespoon lemon juice
- 4egg whites
- 2⁄3cup sifted cake flour
- 1⁄4teaspoon salt
- 1pint lemon curd
- 1⁄2
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DIRECTIONS
- Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
- Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
- Stir in lemon peel and juice.
- Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
- Gently fold yolks into whites.
- Sift together flour and salt and fold into egg mixture.
- Fill muffin cups half full. Bake at 375 for about 20 minutes.
- Remove cakes from tins and cool completely on a wire rack.
- Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
- Fill each cavity with about 1 teaspoon of lemon curd.
- Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
- Yield: 24 cakes.
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