Lemon Peel Cup Cake

Directions

1. Melt the butter and set aside.
2. Cut 4 lemons in half and squeeze the juice. Squeeze 15g in one cup, and 10g in a separate cup. Dig out the remaining pulp from the lemon peels so they become empty shell cups.
3. Shave 2 grams of lemon zest off a lemon and set aside.
4. Add 2 eggs and 50g of sugar into a bowl and mix well. Heat up a pot of water on the stove and place bowl on top of the hot water pot. Use a whisk to beat the egg mix until it thickens and soft peaks in the egg foam form and hold for at least 3 seconds
5. Sieve the low-gluten flour into the bowl and mix well. Then, add the melted butter, lemon zest, 15g of lemon juice, and mix well again.
6. Preheat the oven to 170°. While you wait for the oven to heat up, pour the cake batter into the piping bag and fill the lemon peel shells until they are 80% full. Then, put it in the oven and back from 20-25 minutes.
7. As the cake bakes, make the icing by mixing 10g of lemon juice and 40g of icing sugar evenly and set aside.
8. Remove lemon peel cup cakes from the oven and let it cool down. Then, drizzle the icing on top and serve.