Sweet and tangy Lemon Curd Puff Pastry Cups are a really fun dessert that’s quite simple to make! These individual mini lemon tarts only require two ingredients – lemon curd and puff pastry, and they’re packed with flavor and super easy to make.
For a really quick bite-sized dessert, you can use store-bought lemon curd, or you can make your own from scratch lemon curd.
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How to make
These lemon puff pastry cups are like a mini lemon pie. And yet, they’re a breeze to put together using store-bought puff pastry.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Grab your puff pastry
If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
Different brands of puff pastry will come in different ounces. For the recipe development I used a brand from the refrigerated section of the grocery store that came in 13.2-ounce packages.
Feel free to use any size or brand you like, or that you can find. It’s so hit and miss at my store lately; I have to take what I can get.
Unfold the pastry sheet on a piece of parchment paper.
Roll the pastry so it’s flat, and cut into squares, about 3-inch by 3-inches. I find that a pizza cutter is the easiest way to cut puff pastry.
Make & fill the cups
If you’re using silicone muffins pans, not need to spray them with non-stick spray, but if you’re using metal pans, spray the inside of the cups with non-stick spray.
Press the pastry squares into the mini muffin cups. Gently press down to create a cup.
I suggest using every other cup, as the puff pastry hangs over the edges of the cups and they could stick together as they bake if they are too close together.
Brush the edges of the pastries with the beaten egg.
Place about 2 teaspoons lemon curd in the center of each puff pastry cup.
You can make your own lemon curd with eggs, lemon juice, butter, and sugar. Or simply grab a jar from the supermarket. I have found that Bonne Maman brand has a really good one that most grocery stores stock.
These little tarts are also a great way to use up leftover lemon curd from another recipe.
You can sprinkle them with colored sugar or with Sugar in the Raw crystals before baking too.
Bake for 10-15 minutes in the preheated oven, or until puff pastry is puffed and golden brown.
Remove from oven. Allow to cool on a wire rack, then remove from muffin tins.
Sprinkle with powdered sugar just before serving.
Can I change up this recipe?
Oh, yes, this is a great starter where you can change it up and have fun playing with your food.
Sure, you could make these in regular sized muffin cups, but aren’t mini desserts so much fun!
You can fill them with lots of different things. Try strawberry jam, Raspberry jam, Nutella, blackberry curd, any curd like lime or grapefruit would work.
Top them with berries like blueberries or strawberries.
Drizzle these Puff pastry lemon curd tarts with icing after they have been baked and have cooled on the counter. Try the lemon icing recipe from my Lemon Puff Pastry Sticks. It’s delicious!
Can I make these in advance?
These actually taste better the day they’re made. They are crispier and flakier. I find that to be the case for most items made with puff pastry.
But you can make them a day ahead if you need to and they’ll still taste good. Or, if you have leftovers, keep them, and enjoy them!
Maybe you’re thinking that pre-baking the cups without the curd would be ok. If you do that, be sure to prick the inside of the cup of puff pastry with a fork to keep it from puffing up too much. I have tried this several times and often it puffs up so much there’s no room left for the filling.
If you do have leftovers, allow them to cool completely, then pop them in an airtight container and into the fridge. Use them within about 5 days.
More lemon dessert recipes
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Lemon Curd Puff Pastry Cups Recipe
Lemon Curd Puff Pastry Cups
- 13.2 ounces puff pastry cold from fridge
- 1 egg lightly beaten
- 1 cup lemon curd
- powdered sugar for dusting
- Preheat convection oven to 400° F or regular oven to 425° F.
- Unfold the pastry sheet on a piece of parchment paper. Roll the pastry sheet so it’s flat, and cut into 3-inch squares.
- If you’re using silicone muffins pans, not need to spray them with non-stick spray, but if you’re using metal pans, spray the inside of the cups with non-stick spray.
- Press the pastry squares into the mini muffin cups. Gently press down to create a cup.
- I suggest using every other cup, as the puff pastry hangs over the edges of the cups and they could stick together as they bake if they are too close together.
- Brush the edges of the pastries with the beaten egg.
- Place about 2 teaspoons lemon curd in the center of each puff pastry cup.
- Bake for 10-15 minutes or until puff pastry is puffed and golden brown.
- Remove from oven. Allow to cool on a wire rack, then remove from muffin tins.
- Sprinkle with powdered sugar just before serving.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.