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Ingredients
US|METRIC
4 SERVINGS
- 1 lemon (zest of)
- 7 oz. granulated sugar
- 7 oz. cake flour (sifted)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 4 oz. unsalted butter (cubed and at room temperature)
- 2/3 cup whole milk (at room temperature)
- 4 egg yolks
- 2 tsp. vanilla extract
- 1 tsp. lemon extract
- 2 lemons (zest of)
- 17.5 oz. granulated sugar
- 17.5 oz. cake flour (sifted)
- 6 2/3 tsp. baking powder
- 1 1/4 tsp. salt
- 10 oz. unsalted butter (cubed and at room temperature)
- 1 2/3 cups whole milk (at room temperature)
- 10 egg yolks
- 4 tsp. vanilla extract
- 1 Tbsp. lemon extract
- 8 egg whites (at room temperature)
- 21 oz. granulated sugar (3 cups)
- 1/3 cup water
- 1/3 cup fresh lemon juice
- 1/4 tsp. cream of tartar
- 1 lb. butter (soft to the touch but still cool)
- 2 tsp. lemon extract
- 1 pinch salt
- 3 lb. fondant
- food coloring (gel, I use Americolor. The colors I used were orange, lemon yellow, leaf green, avocado green, and black.)
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