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Ingredients

Instructions

Step 1: FOR THE PASTRY
Step 2: Start by making the pie weights by spreading out clingfilm and adding about 3 tablespoons of rice and rolling them into balls, these are called pie weights.
Step 3: Roll out your pastry and using a bowl cut the pastry into circles that are large enough to fit into a cup cake tray.
Step 4: Line a cup cake tray with butter and shape the puff pastry circle into cupcake mold.
Step 5: Remove and allow to cool.
Step 6: Before baking add the pie weights and allow to bake 180 degrees until evenly browned.
Step 7: FOR THE LEMON CURD
Step 8: Whisk lemon juice, zest, sugar and salt together in a medium saucepan over medium heat. Cook until steaming hot and sugar is dissolved.
Step 9: Tamper the eggs by pouring half the lemon and sugar solution into them and whisk thoroughly
Step 10: Add the egg and lemon mix slowly whisking frequently into the sauce pot on medium heat.
Step 11: Once added slowly incorporate the cold butter slowly until smooth and thickened take off the heat, and allow to cool.
Step 12: Pour lemon curd into puff pastry cups and sprinkle icing sugar over before you serve.