Zesty Lemon Petit Fours Recipe: Tiny Treats with Bright Flavor

Sweet, delicate petit fours with zesty lemon promise a delightful twist on classic French pastry.

These miniature confections burst with bright lemon flavor in every delectable bite.

Elegant and charming, the lemon petit fours recipe brings sophistication to any dessert table.

Soft cake layers mingle with tangy lemon curd, creating a harmonious balance of sweetness and citrus.

Each tiny square is a work of art, dressed in smooth white glaze and adorned with a delicate garnish.

Perfectly portioned and irresistibly cute, these petit fours will steal the show at your next gathering.

Let’s find out this delightful recipe and treat yourself to a slice of French-inspired elegance.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 156 kcal

Servings: 25

Ingredients for Lemon Petit Fours

• Frozen Pound Cake: Select a high-quality cake that's dense and moist for perfect petit four texture.
• Corn Syrup: Provides smooth, glossy finish and helps create a clean glaze coating.

• Lemon Curd, Lemon Extract: Delivers bright, zesty citrus punch that makes the dessert refreshingly tangy.
• Water: Helps create the right consistency for the glaze and ensures smooth mixing.

• Powdered Sugar: Creates a silky, smooth glaze that provides elegant white covering.
• Decorations: Allows personal creativity to transform petit fours into stunning bite-sized treats.

Tools Required to Make Lemon Petit Fours

• Wire rack: Essential for draining excess glaze and cooling petit fours evenly.
• Offset spatula: Perfect for smoothly spreading glaze and creating clean, professional edges.
• 3-quart pan: Ideal for mixing and heating glaze ingredients smoothly.
• Sharp knife: Crucial for precisely cutting pound cake into neat, uniform squares.
• Baking tray: Catches drips and provides a stable surface for glazing process.
• Mixing spoon: Helps stir glaze ingredients and ensure even consistency.

How to Prepare Lemon Petit Fours from Scratch

• Cake Preparation

Grab a frozen pound cake from your freezer. Trim away the crusty edges, creating a smooth rectangular base perfect for bite-sized treats.

• Layering Magic

Slice the cake into delicate small squares. Split each square into three thin layers, then brush a zesty lemon spread between each section to create delicious flavor depth.

• Glaze Creation

Craft a silky smooth coating by combining powdered sugar with water. Warm the mixture gently, stirring until it transforms into a glossy, elegant pour-over liquid with bright citrus essence.

• Elegant Coating

Position your tiny cake squares on a wire rack. Generously drizzle the warm glaze, letting it cascade smoothly over each petit four, creating a stunning professional finish.

• Sweet Embellishments

Sprinkle delicate candy pearls or tiny edible flowers across the tops. These charming decorations will elevate your desserts from simple to spectacular, making each bite a visual delight.

• Serving Suggestion

Allow the glazed treats to rest at room temperature. Once the coating sets beautifully, arrange on a beautiful platter and watch your guests marvel at these sophisticated mini desserts.

Flavor Tips for Lemon Petit Fours

• Use pound cake from the freezer for cleaner, more precise cutting and easier handling during assembly. Slightly thawed cake works best for smooth layering.
• Experiment with different fruit curds like raspberry, passion fruit, or orange to create unique flavor profiles beyond traditional lemon. Swap lemon extract for almond or vanilla for subtle taste variations.
• Replace candy vermicelli with edible glitter, crushed pistachios, or delicate sugar pearls for elegant presentation. Drizzle white chocolate or add colorful sprinkles for extra visual appeal.
• Prepare petit fours up to two days in advance and store in an airtight container between parchment paper layers. Keep refrigerated and bring to room temperature before serving to maintain perfect texture and glaze shine.
• If glaze becomes too thick, add hot water by teaspoon increments. For smoother coating, use a dipping fork or special petit four glazing tools to ensure even, professional-looking coverage on each miniature cake.

Ways to Serve Lemon Petit Fours Beautifully

• Sweet Tea Party Delight: Arrange petit fours on a delicate porcelain platter with fresh mint leaves scattered between them, creating an elegant tea party presentation.
• Citrus Brunch Centerpiece: Position these lemon petit fours alongside fresh berries and a light champagne cocktail for a sophisticated weekend brunch spread that looks Instagram-worthy.
• Afternoon Dessert Companion: Pair these petit fours with a warm cup of Earl Grey tea or a chilled lavender lemonade, complementing their bright lemon flavor and delicate texture.
• Gift-Worthy Treat Packaging: Stack petit fours carefully in a clear gift box tied with a soft pastel ribbon, making them a perfect homemade dessert gift for friends or special occasions.

Keeping Lemon Petit Fours Fresh

• Smart Storage Solutions
• Chilled Sanctuary: Keep lemon petit fours in an airtight container inside the refrigerator for up to 3 days, maintaining their delicate texture and preventing moisture loss.
• Freezing Magic: Wrap each petit four individually in plastic wrap, then store in a freezer-safe container for maximum 2 weeks, allowing quick defrosting when unexpected guests arrive.
• Layer Protection: Place parchment paper between petit four layers to prevent sticking and preserve their delicate glazed surfaces during refrigeration or transportation.
• Room Temperature Timing: Allow glazed petit fours to sit at room temperature for 30 minutes before serving, which helps soften their texture and enhances flavor development.

Delightful Lemon Petit Fours Recipe

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4.7 from 33 reviews

• Total Time: 50 minutes
• Yield: 25 1x

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Description

Delightful lemon petit fours showcase elegant French pastry craftsmanship with miniature cake squares glazed in zesty lemon icing. Guests will savor these dainty, refreshing treats that combine delicate texture and citrus complexity.

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Ingredients

Scale 1x2x3x

• 1 package (10.75 oz / 305 g) frozen pound cake
• 1 jar lemon curd or lemon frosting
• 1 box (16 oz / 454 g) powdered sugar
• ½ cup (120 ml) corn syrup
• ½ cup (120 ml) water
• 2 tsps (10 ml) lemon extract
• choice of decorations

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Instructions

1. Cake Preparation: Extract frozen pound cake and meticulously trim exterior crusts using a sharp serrated knife to create clean rectangular edges.
2. Cake Portioning: Slice pound cake into compact, uniform 1.5-inch squares, ensuring precise geometric consistency.
3. Layer Creation: Carefully bisect each square horizontally into three delicate layers, maintaining structural integrity and uniform thickness.
4. Lemon Curd Application: Spread a thin, even layer of tangy lemon curd across bottom and middle cake layers using a small offset spatula.
5. Layer Reassembly: Gently reunite cake layers, pressing downward to ensure secure adhesion and smooth alignment.
6. Glaze Preparation: Whisk powdered sugar, water, light corn syrup, and lemon extract in a medium saucepan, heating gently over low temperature while stirring continuously.
7. Glaze Refinement: Modulate glaze consistency by incrementally introducing hot water, achieving a silky, pourable texture that cascades elegantly.
8. Glazing Process: Position petit fours on a wire cooling rack above a large baking sheet, systematically drizzling warm glaze to ensure comprehensive coverage.
9. Surface Smoothing: Utilize an offset spatula to create uniform glaze distribution across all exterior surfaces.
10. Decorative Finishing: Embellish with delicate candy vermicelli or miniature icing flowers, then allow glazed petit fours to rest at ambient temperature until coating solidifies completely.

Notes

• Precision Matters: Trim pound cake edges meticulously to achieve clean, professional-looking petit fours with uniform appearance.
• Layer Technique: When slicing cake horizontally, use a sharp knife and maintain consistent 1/4-inch thickness to ensure balanced texture and easy assembly.
• Glaze Control: Monitor glaze temperature closely; too hot damages cake surface, while too cool creates uneven coating, affecting final presentation.
• Cooling Strategy: Allow glazed petit fours to set at room temperature on a wire rack, preventing condensation and maintaining crisp, elegant finish.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 25
• Calories: 156
• Sugar: 22 g
• Sodium: 15 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 0 mg