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Lemon Burst Mini Cups Recipe


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     Lemon Burst Mini Cups

Category   Desserts - Breads
Sub Category   None

1 cup butter (softened)
1/2 cup sugar
1 T lemon zest
2 1/2 cups flour
whipping cream
marscapone cheese
lemon curd
fresh raspberries, segmented

Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. Add lemon zest and blend well. Stir in flour a little at a time by hand. Dough will be crumbly, so dump it out onto a counter top or pastry board and work it together by hand until smooth. Make small balls of dough and place in a greased mini muffin tin. Flatten the dough so that it mimicks the shape of the tin. Bake 20-25 minutes in a preheated 325 degree oven until the bottom edges are just starting to brown. Immediately press down to flatten the cup. Allow to cool.
Whip up the cream with the vanilla and honey. Fold in the marscapone cheese.
Fill the cups with some lemon curd, followed by a dollop of cream and top off with the raspberry segments.
Serving Suggestions
Great for parties

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