Ingredients: 2 eggs,2 1/2 teaspoons Freshly-grated lemon zest,3/4 cup milk,» 1 1/2 cups self-rising flour, sifted,» 1 cup superfine sugar,10 tablespoons unsalted butter
Instructions:
- Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners.
- Place the butter, sugar, and lemon zest in a saucepan and stir over low heat until the sugar has dissolved.
- Transfer to a large bowl.
- Add the eggs, milk and and flour and beat with electric beaters until just combined.Divide the mixture evenly among the paper liners.
- Bake for 15 minutes, or until a skewer comes out of clean when inserted into the cake.
- Transfer onto a wire rack to cool.Decorate each cake with some strips of zest and meringue.
