Another spring recipe in the books. These flower lemon curd cookies are both delicious and beautiful to look at. The perfect treat for you next spring party. I love the tangy center of these flowers with flaky layers around the edges creating a flower shape.
This recipe feels like the perfect dessert for a party! Whether your a master baker or a beginner this recipe is easy enough for anyone to make. Let’s get into it…
Equipment & Ingredients
To make these flower lemon curd cookies you will need these ingredients:
- White Sugar
- Eggs
- Lemon Juice
- Lemon Zest
- Butter
- Powdered Sugar
- Puff Pastry Dough
As for the equipment, the list is much shorter! You will just need:
- Parchment Paper
- Piping Bag
- Cupcake Pan
- Foil
I mean how cute are these!? And super tasty too. One bite leaves you with a sweet and tangy flavor with surrounded by flaky layers of puff pastry. You won’t want just one or two, but maybe 10 of these guys!
Let me know how these came out for you as well as any alterations or substitutions you may have made in the comments like a strawberry lemon filling or an orange one instead! Don’t forget to share this lemon curd cookie recipe with your family and friends.
Flower Lemon Curd Cookies
Course: DessertDifficulty: Medium12
servings15
minutes25
minutes30
minutesIngredients
1 package puff pastry dough
- Lemon Curd
½ cup white granulated sugar
4 egg yolks
¼ cup lemon juice
2 teaspoons lemon zest
3 tablespoons unsalted butter, room temperature
- Topping
Powdered Sugar
Directions
- In a mixing 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 into 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 surface.
- Use the flower cookie cutter, to cut out flower shaped pastries.
- Place each flower pastry into a cupcake well, pressing down, and allowing the flower petal edges 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 once 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 them cool completely.
- Meanwhile, transfer the lemon curd into a piping bag and cut the tip.
- Once the cookies have cooled, piping lemon curd into the center of each pastry.
- Sift these with some powdered sugar to finish, serve and enjoy!
