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Mini Lemon Cakes: A Delightful Citrus Treat!

Welcome to the world of Mini Lemon Cakes, where delightful treats meet irresistible flavors! These mini cakes are a symphony of crispiness on the outside and a soft, tart explosion on the inside. Imagine yourself enjoying a bite of these charming cakes, topped with a delicate swirl of cream flower that adds elegance to your dessert table. They are not just tasty; they are easy to whip up, using simple ingredients that you likely already have in your pantry.
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Ingredients Method

Ingredients
  

  • For the Dough:
  • 250 g of flour 00
  • Zest of 1 lemon
  • 50 g of sugar
  • 200 g of butter
  • For the Creamy Lemon Filling:
  • 160 g of lemon juice
  • 250 g of milk
  • 250 g of sugar
  • 6 tablespoons of cornstarch
  • 1 pinch of turmeric or yellow dye
  • Decoration:
  • 220 ml of cream for whipping

Method
 

  1. Prepare the Dough: Begin by mixing together the flour, lemon zest, sugar, and butter in a bowl until a soft dough forms. Once mixed, wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Bake the Dough: Preheat your oven to 180°C (356°F). Once the dough has chilled, line small molds with the dough and bake until golden brown for about 12-15 minutes.
  3. Make the Cream Filling: While the dough is baking, in a saucepan, combine the lemon juice, milk, sugar, and cornstarch. Stir the mixture over medium heat, continuously, until it thickens.
  4. Assemble the Cakes: After the mini cakes have cooled, fill each tartlet with the creamy lemon mixture and let them chill.
  5. Add the Decoration: Finally, whip the cream until it forms soft peaks. Top each Mini Lemon Cake with a beautiful rosette of whipped cream and get ready to serve!