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    Tyna’s Snow-Capped Lemon Fairy Cakes


    Source of Recipe


    Little Shamrock's
    Tyna’s Snow-Capped Lemon Fairy Cakes

    http://www.littleshamrocks.com/image-files/fairy_cakes_lg.jpg

    4 Egg Yolks
    2/3 Cup Sugar
    1/2 Teaspoon Grated Lemon Peel
    1 Tablespoon Lemon Juice
    4 Egg Whites
    2/3 Cups Sifted Cake Flour
    1/4 Teaspoon Salt
    2 12 Count Muffin Tins
    24 Cupcakes Papers
    1 Jar Chivers Lemon Curd
    1/2 Cup Confectioner’s Sugar

    Oven 375

    Beat egg yolks till thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly.

    Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.

    Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake 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.

    Note: If you prefer, any lemon flavored cake mix works as well.

 

 

 


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