Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Tyna’s Snow-Capped Lemon Fairy Cakes

    Source of Recipe

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

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |