Lemon Curd Pastry Cupcakes
- 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!
3 sheets of ready-rolled Flaky Pastry
Barker's Lemon Curd (or jam)
grated lemon zest
1 tsp baking powder
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