1. Preheat oven to 375 degrees F. Grease and flour 24 muffin cups. 2. Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually. 3. Stir in lemon peel and juice. 4. Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form. 5. Gently fold yolks into whites. 6. Sift together flour and salt and fold into egg mixture. 7. Fill muffin cups half full. Bake at 375 for about 20 minutes. 8. Remove cakes from tins and cool completely on a wire rack. 9. Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. 10. Fill each cavity with about 1 teaspoon of lemon curd. 11. Replace the “cones” into the filling on each cake and dust with confectioner’s sugar. 12. Yield: 24 cakes. ---------------------------------------------------------------------------
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