Magical Mini Lemon Petit Fours Recipe: Bite-Sized Treats to Enjoy

Lemon petit fours dance with vibrant citrus elegance, refineing ordinary desserts into sophisticated miniature delights.

Delicate layers of soft cake whisper subtle sunshine through each miniature square.

These tiny confections pack incredible flavor within their compact form, surprising guests with remarkable complexity.

Bakers seeking refined yet approachable treats will adore this delightful recipe that balances technique and simplicity.

Intricate without intimidation, these petit fours represent culinary creativity in its most charming manifestation.

Sweet and tangy notes intertwine, creating a harmonious dessert experience that feels both nostalgic and modern.

You’ll fall in love with their irresistible charm and elegant presentation.

Tips for Perfect Lemon Petit Fours

• Freeze Before Slicing: Ensure the pound cake is completely frozen for clean, precise cuts without crumbling.
• Layer Carefully: Use a light touch when stacking layers to maintain the delicate structure and prevent squishing.
• Control Glaze Thickness: Adjust water amount gradually to achieve a smooth, not too thin or thick, coating that drips elegantly.
• Temperature Matters: Keep glaze warm but not hot when drizzling to prevent melting the petit fours' delicate layers.
• Decorate Strategically: Add decorative elements like candy vermicelli or icing flowers just before the glaze sets for best adhesion.

Storing and Reheating Lemon Petit Fours

• Refrigeration: Carefully place petit fours in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3-4 days, keeping them away from strong-smelling foods.
• Room Temperature: Leave petit fours uncovered at room temperature for no more than 2 hours to maintain their delicate texture and prevent moisture buildup. Avoid direct sunlight or warm areas.
• Reheating: Gently warm petit fours in the microwave for 5-10 seconds at low power, or let them sit at room temperature for 15-20 minutes before serving to restore their soft, delightful consistency. Avoid overheating to preserve their delicate glaze and tender layers.

Pairing Lemon Petit Fours with Desserts

• Pair with Citrus-Infused Tea: Brew a light, zesty earl grey or lemon verbena tea that complements the tangy lemon essence of the petit fours, creating a refreshing and harmonious flavor combination.
• Match with Sparkling Prosecco: Pop open a chilled glass of sparkling prosecco to enhance the delicate sweetness and provide a crisp, bubbly contrast to the rich, lemony petit fours.
• Serve with Lavender Honey Cream: Dollop a small amount of delicate lavender-infused honey cream alongside the petit fours, adding a subtle floral note that beautifully balances the citrusy glaze and creates a luxurious dessert experience.
• Accompany with Fresh Berries: Scatter a few fresh raspberries or blueberries on the plate to add a burst of natural sweetness and create a visually appealing presentation that complements the petit fours' elegant texture.

Fun Variations of Lemon Petit Fours

• Zesty Orange Petit Fours: Swap lemon curd with orange marmalade and replace lemon extract with orange extract for a citrusy alternative that bursts with vibrant flavors.
• Chocolate Raspberry Petit Fours: Layer dark chocolate ganache between cake slices and top with raspberry preserves for a rich, decadent version that chocolate lovers will adore.
• Coconut Cream Petit Fours: Spread coconut cream between layers and use a white chocolate glaze, then sprinkle toasted coconut flakes on top for a tropical-inspired treat that transports taste buds to paradise.
• Lavender Honey Petit Fours: Infuse honey with dried lavender, use it as a filling between cake layers, and create a light lavender-honey glaze that adds an elegant, sophisticated touch to these miniature desserts.

Tangy and Refreshing Lemon Petit Fours

• Effortless Elegance: These lemon petit fours transform a simple frozen pound cake into sophisticated bite-sized desserts without complicated baking from scratch, making gourmet treats accessible to home bakers.
• Zesty Flavor Burst: The combination of lemon curd, lemon extract, and sweet glaze creates a bright, tangy flavor profile that dances on your taste buds, offering a refreshing twist to traditional petit fours.
• Quick Decorative Delight: With easy layering techniques and simple glazing methods, these petit fours become stunning miniature desserts perfect for tea parties, bridal showers, or elegant gatherings, allowing you to impress guests with minimal effort.
• Texture Play: Enjoy the delightful contrast between soft, moist cake layers, silky smooth lemon glaze, and crunchy candy vermicelli topping, delivering a multi-dimensional sensory experience in each delicate bite.

Key Ingredients for Lemon Petit Fours

• Frozen Pound Cake: A convenient pre-made base that provides structure and saves preparation time, best when slightly thawed for easier cutting.
• Water: Helps with cake handling and provides moisture during preparation.

• Lemon Curd, Frosting: Adds creamy, tangy layer between cake slices for enhanced flavor and moisture.
• Lemon Extract: Provides intense citrus flavor and aromatic brightness to the glaze.

• Powdered Sugar: Creates smooth, shiny coating with sweet finish.
• Corn Syrup: Ensures glossy, stable glaze that sets evenly without cracking.
• Hot Water: Adjusts glaze consistency and helps dissolve sugar.
• Candy Vermicelli, Icing Flowers: Decorative elements that add visual appeal and textural contrast to petit fours.

How to Make Lemon Petit Fours

Step 1: Prepare Pound Cake Base

Cut off the top and sides of a frozen pound cake. Slice the cake into small, uniform squares for consistent petit fours.

Step 2: Create Layered Cake Slices

Halve each square lengthwise to create 3 thin slices. Set the slices aside carefully.

Step 3: Add Flavor Filling

• Base slice
• Middle slice

Stack the slices together, pressing gently to ensure they adhere well.

Step 4: Repeat Layering Process

Repeat the layering technique for remaining petit fours. Arrange them neatly on a wire rack positioned over a baking tray.

Step 5: Prepare Lemon Glaze

• Powdered sugar
• Water
• Corn syrup

Mix thoroughly until ingredients are well blended.

Step 6: Enhance Glaze Flavor

Add lemon extract to the mixture. Heat slowly over low flame, stirring continuously until completely dissolved.

Step 7: Adjust Glaze Consistency

Remove from heat. Gradually stir in hot water to achieve the perfect glaze thickness without making it too thin.

Step 8: Coat Petit Fours

Drizzle about of warm glaze over each petit four. Use an offset spatula or knife to ensure even coating on all sides.

Step 9: Decorate Petit Fours

• Tiny candy vermicelli
• Delicate icing flowers

Step 10: Allow Glaze to Set

Let the petit fours rest at room temperature, allowing the glaze to cool and set firmly.

Step 11: Serve and Enjoy

Present these elegant, bite-sized desserts and watch guests delight in their delicious charm!

Lemon Petit Fours Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 40 reviews

• Total Time: 50 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Delicate French petit fours showcase zesty lemon’s elegant charm through miniature cakes layered with tangy lemon curd and glazed with pristine white icing. Refined pastry skills merge with classic French technique, delivering sweet sophistication in one perfect, bite-sized indulgence you’ll savor slowly.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 1 package (10.75 ounces / 305 grams) frozen pound cake
• 1 jar lemon curd or lemon frosting
• 1 box (16 ounces / 454 grams) powdered sugar

Liquid and Flavor Ingredients:

• ½ cup (120 milliliters) corn syrup
• ½ cup (120 milliliters) water
• 2 teaspoons (10 milliliters) lemon extract

Decorative Ingredients:

• Choice of decorations

Cook Mode Prevent your screen from going dark

---

Instructions

1. Extract a frozen pound cake and trim away the exterior crusts using a sharp serrated knife, creating clean rectangular edges.
2. Methodically slice the pound cake into compact, uniform squares approximately 1.5 inches (3.8 centimeters) in dimension.
3. Carefully bisect each square horizontally into three delicate layers, maintaining structural integrity and precise thickness.
4. Spread a thin, even layer of tangy lemon curd across the bottom and middle cake layers using a small offset spatula.
5. Reassemble the cake layers, gently pressing downward to ensure secure adhesion and smooth alignment.
6. Position the assembled petit fours onto a wire cooling rack positioned above a large baking sheet to catch excess glaze.
7. Combine powdered sugar, water, and light corn syrup in a medium saucepan, whisking until ingredients integrate smoothly.
8. Incorporate fresh lemon extract into the mixture, heating gently over low temperature while stirring continuously.
9. Modulate the glaze’s consistency by incrementally introducing hot water, achieving a silky, pourable texture that cascades elegantly.
10. Remove the saucepan from heat and allow the glaze to cool slightly, preventing potential cake surface damage.
11. Systematically drizzle approximately of warm glaze over each petit four, ensuring comprehensive coverage.
12. Utilize an offset spatula to create smooth, uniform glaze distribution along all exterior surfaces.
13. Embellish each petit four with delicate candy vermicelli or miniature icing flowers for visual sophistication.
14. Permit the glazed petit fours to rest at ambient temperature, allowing the coating to solidify and set completely.
15. Present these elegant, bite-sized confections on a decorative serving platter, ready to delight guests.

Notes

• Elevate your baking skills with these delicate, bite-sized lemon petit fours that burst with citrusy elegance.
• Freezing the pound cake beforehand ensures cleaner, more precise cuts for perfectly uniform petit fours.
• Layer thin cake slices with lemon curd or frosting to create a luxurious, multi-dimensional texture that melts in your mouth.
• Craft a glossy, smooth lemon glaze that transforms simple cake squares into sophisticated miniature desserts.
• Decorative candy vermicelli or icing flowers add a professional touch, making these petit fours look like they’re straight from a patisserie.
• Store these delightful treats at room temperature, allowing the glaze to set beautifully and preserve their delicate charm.

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

Nutrition

• Serving Size: 24
• Calories: 220
• Sugar: 28 g
• Sodium: 50 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: <1 g
• Protein: <1 g
• Cholesterol: <5 mg