Lemon Curd Cookie Flowers
An easy lemon cookie flower pastry that's perfect to make for a spring party, or holiday.
Equipment
- Mini Muffin Pan
- Piping Bag
- Sifter
- Measuring Cups
- Saucepan
- Strainer
Ingredients
- 1 package puff pastry dough
Lemon Curd
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons unsalted butter room temperature
Topping
- Powdered Sugar
Instructions
- In a small bowl, use a hand mixer to beat the butter.
- Add the sugar and blend together.
- Add the eggs, lemon juice and zest and mix together.
- Transfer to a medium saucepan and constantly stir the lemon mixture over medium low heat until it thickens - about 10 minutes.
- Once the lemon curd has thickened, strain into a bowl.
- Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.
- When the lemon curd has chilled, take the thawed pastry dough and lay out on a clean work surface.
- Use a flower cookie cutter to cut out flower shaped pastries.
- Place each flower pastry into a cupcake well. Press down in the middle, allowing the flower petal to fall over the flat top of the cupcake pan.
- Place a square of parchment paper in the center of each pastry and use a crumpled ball of foil to weigh down the center of the flowers while baking.
- Bake in the oven at 375 degrees fahrenheit for 15-20 minutes until the pastry has puffed and become slightly browned.
- Remove the pastry from the oven and let cool completely.
- Meanwhile, transfer the lemon curd to a piping bag and cut the tip.
- Once the cookies have cooled, pipe lemon curd into the center of each pastry.
- Sift powdered sugar over cookies to finish.
Tried this recipe?Let us know how it was!