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RECIPE-lemon-curd-pastry-cupcakes

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!
RECIPE-lemon-curd-pastry-cupcakes

Ingredients

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

Instructions

1
Heat oven to 200°C
2
Defrost ready-made pastry sheets. Cut into small shapes and line small cupcake/patty tins
3
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
4
Add the grated lemon zest
5
Place one teaspoon of Lemon Curd on top of each pastry shell, then top with a large spoonful of the cake mix
6
Decorate with a small piece of pastry on top
7
Bake for approximately 20 minutes

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