Lemon Curd Puff Pastry Cups

5 puff pastry tarts sprinkled with powdered sugar on a white plate with some lemon tree leaves and flowers around.

4.82 from 11 votes

Lemon Curd Puff Pastry Cups

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.

Course brunch, Dessert

Cuisine American

Keyword lemon, lemon curd, puff pastry, tart

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 144kcal

Author Debi

Ingredients

13.2 ounces puff pastry cold from fridge
1 egg lightly beaten
1 cup lemon curd
powdered sugar for dusting

Instructions

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.

Nutrition