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Name: Petit Lemon Cups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 2 tb Unsalted butter; 1 tb Sour cream; 1/4 c All-purpose flour; sifted; 1 tb Light corn syrup; 5 ts Sugar; 1 1/2 c Powdered sugar; sifted; 3 tb Unsalted butter; 1 tb Lemon juice

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INGREDIENTS

FILLING
2 tb Unsalted butter
1 tb Sour cream
1/4 c All-purpose flour; sifted
1 tb Light corn syrup
5 ts Sugar
1 1/2 c Powdered sugar; sifted
3 tb Unsalted butter
1 tb Lemon juice

Servings

INSTRUCTIONS

Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir over medium heat until melted. Stir in flour. Set aside to cool. Preheat oven to 375 F (190 C). Grease a large baking sheet; line with parchment or waxed paper. Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny circles of mixture onto prepared baking sheet, spacing well apart. Bake 5 minutes or until lightly browned. Cool a few seconds. Lift rounds from baking sheet and place in minature tart pans to mold into a cup shape. When cool, remove to a wire rack. Repeat until mixture is all used. To make filling, place butter, lemon peel and juice in a small bowl set over a pan of gently simmering water; stir until butter melts. Remove from heat. Stir in sour cream and powdered sugar. Beat until cool and thickened. Spoon or pipe filling into center of each cup. Source: "The Book of Cookies" by Pat Alburey.

NOTES

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Petit Lemon Cups

FILLING
2 tb Unsalted butter
1 tb Sour cream
1/4 c All-purpose flour; sifted
1 tb Light corn syrup
5 ts Sugar
1 1/2 c Powdered sugar; sifted
3 tb Unsalted butter
1 tb Lemon juice

Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir  over medium heat until melted. Stir in flour. Set aside to cool. Preheat  oven to 375 F (190 C). Grease a large baking sheet; line with parchment or  waxed paper.  Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny  circles of mixture onto prepared baking sheet, spacing well apart. Bake 5  minutes or until lightly browned.  Cool a few seconds. Lift rounds from  baking sheet and place in minature tart pans to mold into a cup shape. When  cool, remove to a wire rack. Repeat until mixture is all used.    To make filling, place butter, lemon peel and juice in a small bowl set  over a pan of gently simmering water; stir until butter melts. Remove from  heat.  Stir in sour cream and powdered sugar. Beat until cool and  thickened.  Spoon or pipe filling into center of each cup.    Source: "The Book of Cookies" by Pat Alburey.

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 40 Servings

Calories: 100
Calories from Fat: 78 (78%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.3g
Cholesterol 23mg		7 %
Sodium 1.5mg		0 %
Potassium 4mg		0 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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