Directions:
- Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
- Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
- Stir in lemon peel and juice.
- Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
- Gently fold yolks into whites.
- Sift together flour and salt and fold into egg mixture.
- Fill muffin cups half full. Bake at 375 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 1 teaspoon of lemon curd.
- Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
- Yield: 24 cakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.13 Kcal (1278 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 265.49mg | 11% | |
| Potassium | 266.53mg | 6% | |
| Total Carbs | 60.33g | 20% | |
| Sugars | 52.33g | 209% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 58.3mg | 97% | |
| Iron | 1.9mg | 11% | |
| Calcium | 55.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.55 Kcal (538 kJ) | ||
| Calories from fat | 16.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 7% | |
|---|---|---|---|
| Cholesterol | 68.96mg | 55% | |
| Sodium | 111.85mg | 11% | |
| Potassium | 112.29mg | 6% | |
| Total Carbs | 25.42g | 20% | |
| Sugars | 22.05g | 209% | |
| Dietary Fiber | 1.36g | 13% | |
| Protein | 4.39g | 21% | |
| Vitamin C | 24.6mg | 97% | |
| Iron | 0.8mg | 11% | |
| Calcium | 23.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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