Instructions

for the lemon curd

1. Create a double boiler over medium-low heat. Whisk together egg yolks, lemon zest, lemon juice, and sugar in the top bowl.
2. Stir constantly for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until fully melted and glossy.
3. Strain the curd through a fine mesh sieve to remove any lumps, then place in a small bowl, cover with plastic wrap, and set in fridge for at least 2 hours, until chilled completely.

make the petit fours

1. Preheat oven to 350°F. Line a 9″x13″ pan with parchment paper. Set aside.
2. In a large bowl, mix together coconut oil, sugar, eggs, and vanilla extract. In a separate bowl, whisk together flour, coconut flour, baking powder, and salt. Alternate folding the flour mixture and the buttermilk into the wet ingredients in 3 additions. Mix only until combined.
3. Spoon the batter into the prepared pan, using the back of a spoon to smooth it to the edges.
4. Bake for 15 minutes, until a knife inserted in the center of the cake comes out clean. Allow to cool completely.

assemble the petit fours

1. Once everything has cooled, assemble your petit fours. Use a 2 inch biscuit cutter to cut out circles of cake. Spoon 1 tablespoon of lemon curd onto one circle cake, then top with another circle of cake. Continue process until all cakes are assembled and stacked.
2. Once your petit fours are stacked, make your icing. Stir together powdered sugar and lemon juice, then microwave for 15 seconds so the mixture becomes slightly thinner. Spoon on top of the petit fours, and top immediately with dried rose hips!