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.
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
Instructions
- 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.
- 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.
- 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.
- Assemble the Cakes: After the mini cakes have cooled, fill each tartlet with the creamy lemon mixture and let them chill.
- 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!