Tiny Lemon Angel Cakes with Lemon Confit

Confit
2 large lemons
1 cup granulated sugar

Cake:

1 1/8 cups sifted cake flour
1 ½ cups granulated sugar
1 ½ cups egg whites (from about 12 eggs)
1 ¼ teaspoons cream tater
½ teaspoon salt
1 lemon, zest finely grated
1 teaspoon vanilla extract

Glaze
¼ cup freshly squeezed lemon juice
1 ½ cups confectioners’ sugar

Special tools: pastry bag with a large tip, 1 large or 2 small mini muffin tins, ungreased.

To make Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from the top to the bottom and following contours of the fruit, cut off the peel and the white pitch in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.