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1
Cake: Preheat the oven to 375 degrees.
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2
Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light).
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3
Set aside.
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4
Whip the egg whites in a mixer fitted with a whisk attachment until foamy.
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5
Add the cream of tartar and salt and continue whipping until soft peaks form.
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6
With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more.
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7
Gradually add the sifted flour-sugar mixture and fold into the whites.
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8
Lastly fold in the lemon zest and vanilla extract.
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9
Pipe the batter into ungreased mini muffin tins.
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10
Bake until light golden brown, 12 to 15 minutes.
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11
Let the cakes cool in the pans, then run a knife along the edges to loosen them.
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12
Remove from the pans and place upside-down on a wire rack set over a sheet pan.
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13
Stir the lemon juice and powdered sugar together until smooth, creating a glaze.
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14
Pour over each cake until the tops are smoothly coated.
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15
Confit: Cut a slice off the top and bottom of each lemon to expose the flesh.
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16
Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips.
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17
Scrape off any pulp adhering to the strips, but leave the pith intact.
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18
You now have several 1-inch wide strips of lemon peel and pith.
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19
Cut each one into long strips, about 1/4-inch by 3 inches each.
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20
Meanwhile, boil a kettleful of water.
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21
Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds.
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22
Drain in a strainer and rinse under cold running water.
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23
Repeat 2 times more, using fresh boiling water each time.
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24
Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil.
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25
Add the blanched rind and reduce the heat to a simmer.
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26
Simmer until tender, about 1 hour.
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27
Drain in a strainer and let cool 15 minutes until cool enough to handle.
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28
Using your fingers, arrange the strips on a wire rack so that they do not touch each other.
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29
Let cool.
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30
Chop the lemon confit and sprinkle over the tops.
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31
Let set 30 minutes before serving.
