Lemon infused desserts are some of our favorites. Sweet, tart and tangy, it's always a good choice to put a lemon flavored dessert on your menu.
Though these petit fours may look complicated, they're actually really easy to make. Using a store-brought pound cake you can make these chic desserts in a matter of minutes.
1 10.75-ounce package of frozen pound cake
1 jar of lemon curd
1 16-ounce box powdered sugar
1/2 cup water
1/2 cup corn syrup
2 teaspoons lemon extract
Step 1: It's easiest to cut the pound cake if it is still frozen. Slice the top and side edges from pound cake.
Step 2: Cut the pound cake into small, even squares and then slice each square into thirds.
Step 3: Spread a light layer of lemon curd over the bottom and middle slices.
Step 4: Stack the three layers and press together lightly. Place the little cakes on a wire rack with a tray underneath and set aside while you make the glaze.
Step 5: Combine the powdered sugar, water, corn syrup and lemon extract together in a 3 quart pan. Place on the stove over low heat and stir until sugar is dissolved. Remove from heat. Add a teaspoon or two of hot water to make the glaze pourable.
Step 6: Spoon about a tablespoon of glaze over each petit four. Use a metal blade spatula to blend and smooth the glaze on the side of the cakes.
Step 7: Garnish the top of each petit four with additional piped-on icing, candies, sprinkles or fresh flowers.