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Creamy Lemon Petit Fours

Source of Recipe


Jan. issue of Southern Lady magazine






List of Ingredients



• 2 (16 oz) namebrand pound cakes
  
• 1 recipe of creamy lemon filling
  
• 1 pkg (1.5 lbs) confectioners coating
  
• 1/2 - 1 block paraffin
  
• sliced almonds
  
• candied lemon zest
  






Instructions



1. trim outer crust from pound cake. slice horizontally into 3 even layers. with a 2 inch square knife, slice pound cake into even squares.
   
   
2. spread lemon filling between two layers of pound cake and sandwich together. place on a cookie sheet and freeze for 1 hour.
   
   
3. melt confectioners coating and paraffin in microwave or double boiler. with a skewer, dip each sandwich to coat. place on baking rack with wax paper underneath. allow to dry.
   
   
4. garnish with a small dollop of white confectioners coating, sliced almonds and candied lemon zest.
   
   



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