Looking for a dessert that’s both impressive and doable on busy days? Between juggling work deadlines and family commitments, finding time to make something special can feel impossible. And when you’re craving something sweet but don’t want to spend hours in the kitchen, the options can seem pretty limited.
That’s where these lemon curd puff pastries come to the rescue: they’re quick to put together, need just a handful of ingredients, and taste like they came from a fancy bakery. Plus, you can make them ahead of time when you need a reliable dessert for unexpected guests or afternoon tea.
Why You’ll Love This Lemon Curd Pastry
- Quick and easy – With just 4 ingredients and less than 45 minutes, you can create these bakery-style treats right in your kitchen.
- Simple ingredients – You only need puff pastry, lemon curd, an egg, and some powdered sugar – that’s it! Store-bought puff pastry makes this recipe a breeze.
- Perfect for entertaining – These pastries look fancy enough for brunch parties or afternoon tea, but they’re actually super simple to put together.
- Make-ahead friendly – You can prepare these pastries in advance and warm them up just before serving, making them perfect for busy mornings or planned gatherings.
What Kind of Puff Pastry Should I Use?
For this recipe, you’ll find store-bought puff pastry works perfectly fine – there’s no need to make it from scratch unless you really want to. Most grocery stores carry puff pastry in the freezer section, with Pepperidge Farm and Dufour being common brands in the US. While Pepperidge Farm is more widely available and budget-friendly, Dufour uses all butter instead of shortening, which gives an even flakier texture and richer taste. Just make sure to keep your puff pastry well-chilled while working with it – warm dough won’t puff up properly. When you’re ready to use it, thaw it in the fridge overnight rather than on the counter to maintain those lovely layers that make puff pastry so special.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitution tips:
- Puff pastry: Store-bought puff pastry is recommended, but in a pinch, you could use croissant dough or phyllo dough sheets (though the texture will be different). If using phyllo, layer 6-8 sheets with melted butter between each layer.
- Lemon curd: You can swap lemon curd with other fruit curds like lime, orange, or passion fruit. Store-bought is fine, but homemade works great too. Just make sure whatever you use has a similar thickness to lemon curd.
- Egg wash: If you’re out of eggs, brush the pastry with heavy cream or milk instead. The shine won’t be quite as golden, but it’ll still work to seal the pastry.
- Confectioners’ sugar: If you’re out of confectioners’ sugar, you can make your own by blending granulated sugar in a food processor until powdery. Or skip it altogether – the pastries will still taste great!
Watch Out for These Mistakes While Baking
The temperature of your puff pastry is crucial – working with warm dough will make the butter melt too quickly, resulting in flat, dense pastries instead of those beautiful flaky layers you’re after. For the best results, keep your dough chilled until the last possible moment, and if it starts feeling soft while you’re working with it, pop it back in the fridge for 15 minutes.
Another common mistake is overfilling the pastries with lemon curd – stick to about 1-2 tablespoons per portion, as too much filling will leak out during baking and prevent the pastry from puffing properly.
When egg washing your pastries, be careful not to let the egg drip down the sides, as this can seal the layers together and prevent them from rising, and remember to preheat your oven completely before baking – a hot oven (around 400°F) is essential for achieving that golden, flaky finish.
What to Serve With Lemon Curd Puff Pastry?
These sweet and tangy lemon pastries pair perfectly with a hot cup of Earl Grey tea or coffee for a lovely afternoon treat. If you’re serving these for brunch, add some fresh berries on the side – raspberries and blackberries are especially nice with the bright lemon flavor. For an extra special touch, you might want to add a dollop of whipped cream or a scoop of vanilla ice cream on the side, which helps balance out the tartness of the lemon curd. Keep in mind that these pastries are pretty rich on their own, so simple accompaniments work best!
Storage Instructions
Keep Fresh: Once your lemon curd puff pastries are filled, they’re best enjoyed the same day while the pastry is still crispy. If you need to save them for later, pop them in an airtight container in the fridge for up to 2 days. Just keep in mind that the pastry might lose some of its crunch over time.
Make Ahead: Want to prep these ahead? You can bake the puff pastry shells and store them unfilled at room temperature for up to 1 day. Keep your lemon curd separate in the fridge, then just fill the shells when you’re ready to serve. This way, you’ll get the best texture and freshness!
Serve: If you’re serving pastries that have been in the fridge, let them sit at room temperature for about 15-20 minutes first. A quick dusting of fresh confectioners’ sugar right before serving will make them look and taste just like new!
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 70-80 g
- Carbohydrates: 160-180 g
Ingredients
- 13.2 oz chilled puff pastry dough
- 1 egg, lightly beaten
- 1 cup lemon curd
- Confectioners’ sugar for dusting
Step 1: Prepare the Oven and Pastry
Preheat your oven based on the type you’re using: set a convection oven to 400°F or a regular oven to 425°F.
Unfold the pastry sheet on a piece of parchment paper and roll it flat.
Cut the pastry sheet into 3-inch squares to prepare them for the muffin cups.
Step 2: Prepare the Muffin Cups
If using silicone muffin pans, you do not need to apply non-stick spray.
However, for metal muffin pans, ensure to spray the inside of each cup with non-stick spray to prevent sticking.
Press the pastry squares into the mini muffin cups, gently pressing down to form a cup shape.
It is recommended to use every other cup to prevent the puff pastry from sticking together as it bakes.
Step 3: Fill and Brush Pastry Cups
Brush the edges of the pastries with a beaten egg to promote a golden, shiny finish when baked.
Place approximately 2 teaspoons of lemon curd in the center of each puff pastry cup, making sure not to overfill.
Step 4: Bake the Pastry Cups
Bake the filled puff pastry cups in the preheated oven for 10-15 minutes, or until the puff pastry is puffed and golden brown.
Keep an eye on them to ensure they do not overbake or burn.
Step 5: Cool and Serve the Pastries
Once baked, remove the pastries from the oven and allow them to cool on a wire rack.
After they have cooled, carefully remove the pastries from the muffin tins.
Just before serving, sprinkle the pastries with powdered sugar for added sweetness and presentation.
Enjoy your delicious lemon curd pastries!