Lemon Petits Fours

Ingredients

• 1/2 x Sheet Chiffon cake
• 2 cups Lemon swiss meringue buttercream
• 1 cup Lemon Curd
• 1 cup Limoncello simple syrup
• 1 x Poured fondant icing
• 1 x Blackberries and lemon zest
• 14 1/2 oz cake flour
• 8 1/2 oz Confectioner
• 6 3/4 oz Whole Milk
• 6 oz Canola Oil
• 3 1/4 oz Eggs
• 1/2 oz Baking Powder
• 13 oz egg whites
• 9 1/2 oz Granulated Sugar
• 1 tsp Vanilla Extract
• 4 oz Lemon Juice
• 4 oz egg whites
• 8 oz Sugar
• 1/2 lb Butter
• 1/2 tsp Vanilla Extract
• 3 oz Lemon Juice
• 6 oz Lemon Juice
• 9 oz Sugar
• 3 oz Butter
• 3 oz Heavy Cream
• 6 x Eggs
• 1 tbs Lemon zest
• 1 x Salt
• 4 oz Sugar
• 4 oz Water
• 2 oz Limoncello
• 4 1/2 cups Confectioner
• 1/2 cup Water
• 1/4 cup Light Corn Syrup
• 1/2 tsp Vanilla
• 1/2 tsp Lemon
• 0.50 x Yellow Food Coloring

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