Lemon Petit Fours

For the dough: whisk together butter and milk in a saucepan until warm and smooth

Do not boil

In a separate bowl, sift flour with cornstarch and yeast

Beat eggs with granulated sugar until frothy

Alternate adding flour mixture and butter mixture, beating well after each addition

Add lemon zest and proceed to bake in a greased 45 cm x 30 cm pan at moderate heat (180°C) for about 40 minutes or until a toothpick comes out clean

Let cool slightly before unmolding

Cut into small rectangles, cut each rectangle in half lengthwise, fill with jelly, and top with glaze

For the glaze: beat butter until creamy, then add confectioners' sugar and lemon juice

Beat well

Spoon into a pastry bag and use as desired

Note: if desired, decorate with meringue (see recipe) instead of using glaze.