Caramelized Lemon & Browned Butter Financiers

Step 1: To caramelize the lemons, dredge lemon slices in 1/2 cup granulated sugar. In a nonstick skillet heat 2 tablespoons butter over medium heat. In one even layer, add lemons, and cook on both sides until golden brown, sticky, and caramelized (5-7 minutes). Transfer slices to to a cutting board and chop finely.

Step 2: Preheat oven to 400 degrees F. Grease and flour two 6 cavity mini loaf pans (so there are 12 loaf pans). In a heavy-bottomed skillet, heat remaining 3/4 cup butter over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Immediately transfer to a small bowl to stop the cooking process. Whisk in brown sugar, vanilla, chopped lemon, egg whites and remaining 3 tablespoons granulated sugar.

Step 3: In a medium bowl whisk together flours, almond meal, baking powder and salt. Fold dry ingredients into brown butter mixture until combined.

Step 4: Spoon batter into prepared pans and bake until risen and lightly browned but still slightly some in the center (15 minutes). Let cool 10 minutes, then invert onto a wire rack and let cool completely. Serve financiers with sweetened creme fruit and lemon zest.