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1
To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh.
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2
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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3
Scrape off any pulp adhering to the strips, but leave the pith intact.
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4
You now have several 1 inch wide strips of lemon peel and pith.
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5
Cut each one into long strips, about 1/4 inch by 3 inches each.
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6
Meanwhile, boil a kettleful of water.
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7
Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds.
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8
Drain in a strainer and rinse the rind under cold running water.
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9
Repeat 2 times more, using fresh boiling water each time.
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10
Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil.
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11
Add the blanched rind and reduce the heat to a simmer.
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12
Simmer the rind until tender, about 1 hour.
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13
Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like).
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14
Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other.
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15
Let them cool and store them in an airtight container.
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16
To make the cake: Heat the oven to 375 degrees F.
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17
Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter).
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18
Set aside.
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19
Whip the egg whites in a mixer fitted with a whisk attachment until foamy.
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20
Add the cream of tartar and salt and continue whipping until soft peaks form.
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21
With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
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22
Fold the sifted flour-sugar mixture into the whites by hand just until incorporated.
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23
Fold in the lemon zest and vanilla extract.
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24
Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much).
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25
Bake until the cakes are light golden brown, 12 to 16 minutes.
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26
Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan.
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27
Remove the cakes from the tin and place on a wire rack set over a sheet pan.
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28
To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base.
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29
Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
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30
Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake.
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31
Let the glaze set for 30 minutes before serving the cakes.
