I’m partnering with @ritzcrackers this summer to create delicious recipes that are perfect for summertime snacking…including these RITZ Lemon Mini Cakes! These are my new go-to snack for a Sunday brunch with friends! If you’re in NYC — swing by the RITZ Party Pantry located at 110 Bedford Street on Tuesday, June 5th from 11am – 6pm to taste this delightful treat and learn how to make it at home! #ad #RITZPartyPantry” * * * *
RITZ Lemon Mini Cakes
Servings: Makes 6 servings, 2 cakes each
What You Need
24 RITZ Crackers
1/4 cup lemon curd
2/3 cup milk
1 tbsp. + 1 tsp. all-purpose flour
2/3 cup butter, softened
2/3 cup granulated sugar
Lemon zest or edible flowers
Whisk together the milk and flour until smooth. Add to small saucepan over medium heat and whisk frequently until thick (~3-5 min). Remove mixture from heat and set in the fridge until cooled, whisking occasionally to keep smooth. Once cooled, strain the mixture through a fine-mesh sieve to remove any lumps.
Cream the butter, sugar and lemon zest in a separate bowl using electric or hand mixer until smooth.
Gradually add in the milk and flour mixture from the previous step, mixing at a lower speed until combined. Increase the speed again and beat until smooth (~3-5 mins.) and set frosting aside.
Spoon 1/4 tsp. of lemon curd onto one RITZ cracker, this will act as your base.
Spread 1 tsp. of frosting onto a second RITZ cracker and place this on top of the bottom lemon curd layer, sandwiching the frosting and lemon curd together to create your “cake.” Top “cake” with 1 tsp. icing (optional). Reserve any remaining icing for another use.
Garnish with lemon zest or edible flowers.
For a special “royal” twist consider adding 3/4 tsp. of Elderflower Syrup to the frosting.
To help keep lemon curd contained in middle of bottom cracker, pipe a ring of frosting around the cracker’s edge.
Make it Faster
Use store-bought vanilla or lemon frosting.