Elegant Meyer Lemon Curd Puffs steal the show on any table. Top with a fresh sliced strawberry. An easy to make dessert your family and guests will love!
Here’s a trick to get a beautiful shell to fill every time. Use a donut cutter.
Leave the “hole” in place and bake at 400 degrees for about 12 minutes until golden brown and flaky.
When cool, gently remove a layer of the center and voila! You have a nifty shell that’s ready to fill!
Now I promised this would be easy. So on to the scary part. Lemon curd.
There are so many techniques out there for making curd. Some involve boiling and straining then adding butter. Others have you temp the egg and strain and chill and stir and on and on.
I found the easiest way to make a smooth, thick lemon curd is to keep stirring and the control the heat. I periodically take the pot off the burner and let the residual heat cook it a bit. It takes a bit longer, all of about 10 minutes total but it’s worth it.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup fresh squeezed Meyer lemon juice
- 1 teaspoon fine Meyer lemon zest
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 5 tablespoons unsalted butter
Instructions
- Using a donut cutter, cut 9 rounds from the pastry sheet. Bake at 400 for about 12 minutes until golden brown and flaky.
- Cool on a rack. When cool, gently remove center layer with a spoon.
- Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs.
- Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often.
- Remove from heat. Stir in butter.
- Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form.
- Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour.
- Fill cups with curd. Top with a strawberry. Dust with sugar.
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