Your family will beg for these! Lemon Puff Cakes 

These miniature cakes are so delicious your family will beg for them. So easy to make and very delicious!!
Recipe
Ingredients for the dough:
4 eggs
A pinch of salt
2/3 C sugar
4 egg yolks
1 CJ All Purpose flour
1 Tsp baking powder
1 teaspoon lemon peel
2 Tbsp Water
2 3/4 TBSP. lemon juice
Ingredients of the cream:
2 1/2 8 Oz. blocks softened cream cheese
2/3 C powdered sugar
Ingredients for the lemon curd filling:
3 eggs
1 Scant cup sugar
1 teaspoon lemon peel
1 Tbsp.cornstarch
1/2 Cup Lemon Juice
DOUGH
SEPARATE EGGS AND BEAT EGG WHITES AND SUGAR UNTIL STIFF.
ADD EGG YOLKS AND WHIP TOGETHER THOROUGHLY.
SIFT FLOUR AND BAKING POWDER INTO EGGS AND FOLD IN GENTLY AND THOROUGHLY.
GRATE 1 LEMON. ADD 1 TSP LEMON PEEL TO 2 TBSP WATER AND 2 TBSP. LEMON JUICE. MIX TOGETHER AND FOLD INTO THE BATTER. POUR ONTO PARCHMENT LINED 15X10 BAKING PAN.
BAKE FOR 25 MIN IN A 320* PREHEATED OVEN . REMOVE FROM OVEN AND PLACE PARCHMENT ON COOLING RACK. TURN CAKE OVER ON ANOTHER PIECE OF PARCHMENT AND REMOVE BOTTOM PARCHMENT. CUT CAKE INTO CIRCLES USING A BISCUIT CUTTER.
CREAM FILLING
PLACE 20 OZ SOFTENED CREAM CHEESE AND 2/3 CUP POWDERED SUGAR. MIX TOGETHER UNTIL CREAMY. PLACE IN PASTRY BAG AND USING A LARGE TIP, SQUEEZE A LARGE DOLLOP ON EACH CAKE.
REFRIGERATE
LEMON CURD
PLACE 3 EGGS IN A SAUCE POT ALONG WITH A SCANT CUP OF SUGAR. WHISK TOGETHER THOROUGHLY AND ADD 1 TSP. LEMON PEEL. ADD 2 TBSP. CORNSTARCH. MIX THOROUGHLY AND THEN BRING TO A BOIL. ADD ABOUT A HALF CUP OF LEMON JUICE. COOK UNTIL THICKENED AND THEN STRAIN THROUGH A STRAINER TO REMOVE LEMON PEEL. COVER WITH FILM AND REFRIGERATE. REMOVE FILM AND FILL PASTRY BAG. SNIP OFF THE END OF BAG AND INSERT INTO CREAM FILLING AND FILL WITH LEMON CURD. SMOOTH CREAM AND COVER TOP OF CURD. TAKE EXCESS CAKE AND PROCESS INTO CRUMBS IN FOOD PROCESSOR.
COVER CAKES WITH CRUMBS PRESSING INTO CREAM WITH HANDS.