Recipe - Petit Lemon Cups

2 tablespoon Unsalted butter
5 teaspoon Sugar
1 tablespoon Light corn syrup
One half Lemon's peel, finely grated
One fourth cup Allpurpose flour; sifted

FILLING
3 tablespoon Unsalted butter
1 Lemon's peel, finely grated
1 tablespoon Lemon juice
1 tablespoon Sour cream
1 One half cup Powdered sugar; sifted

Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir
over medium heat until melted. Stir in flour. Set aside to cool. Preheat
oven to 375 F (190 C). Grease a large baking sheet; line with parchment or
waxed paper. Using a round One fourth teaspoon measuring spoon, spoon 12 tiny
circles of mixture onto prepared baking sheet, spacing well apart. Bake 5
minutes or until lightly browned. Cool a few seconds. Lift rounds from
baking sheet and place in minature tart pans to mold into a cup shape. When
cool, remove to a wire rack. Repeat until mixture is all used.

To make filling, place butter, lemon peel and juice in a small bowl set
over a pan of gently simmering water; stir until butter melts. Remove from
heat. Stir in sour cream and powdered sugar. Beat until cool and
thickened. Spoon or pipe filling into center of each cup.

Source: "The Book of Cookies" by Pat Alburey.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini