Snow capped lemon fairy cakes
- 4 egg yolks
- 96g sugar
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 4 large egg whites
- 85g flour, sifted
- 1/4 tsp salt
- 1 jar lemon curd
- 64g icing sugar
Set oven to 170°C.
Beat egg yolks till thick and lemon colored. Gradually add 66g of sugar, beating constantly.
Stir in lemon peel and juice.
Beat egg whites till soft peaks form; gradually add remaining sugar and beat till stiff peaks form.
Gently fold yolks into whites. Sift together flour and salt and fold into egg mixture.
Fill papers in bake cups half full. Bake 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 one teaspoon of lemon curd.
Replace the “cones” into the filling on each cake and dust with icing sugar.