Lemon Curd Pastry Cupcakes

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  • Vegetarian Recipe

  • Although it’s tempting, don’t overfill the pastry shells with Lemon Curd otherwise it will bubble over during cooking. 
  • These cupcakes are great served with cream and a good dollop of Lemon Curd on the side!

INGREDIENTS

  • 3 sheets of ready-rolled Flaky Pastry
  • Anathoth Farm Lemon Curd (or jam)
  • 125g butter
  • 125g sugar
  • 2 eggs
  • grated lemon zest
  • 150g flour
  • 1 tsp baking powder

METHOD

  • Heat oven to 200°C.
  • Defrost ready-made pastry sheets. Cut into small shapes and line small cupcake/patty tins.
  • In a bowl or cake mixer, cream together butter and sugar until light and fluffy. Beat eggs into the mixture one at a time, alternately adding the sifted flour and baking powder.
  • Add the grated lemon zest.
  • Place one teaspoon of Lemon Curd on top of each pastry shell, then top with a large spoonful of the cake mix.
  • Decorate with a small piece of pastry on top. 
  • Bake for approximately 20 minutes.
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