Lemon Curd Pastries
Delicious pastries served with lemon curd, perfect for a sweet treat.
Prep
0
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(1)
- 1 tablespoon cream
👨🍳 Instructions
- 1
Continue to bring dough together with hands. If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.
- 2
On a lightly floured surface, turn out dough and knead lightly 3 to 4 times. Roll dough to about 8-inches round and 1/2-inch thickness. Cut into 8 rectangles. Place on prepared pan.
- 3
Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, 13 to 15 minutes. Transfer to a wire rack, and let cool completely.
- 4
Serve with lemon curd. Garnish with creamed honey and lavender flowers, if desired.
💡 Pro Tips
- ✓Keep your cream at 35-40°F when adding to pastry dough because cold fat creates steam pockets during baking, resulting in flakier layers.ingredient35-40°F
- ✓Knead pastry dough exactly 3-4 times to develop just enough gluten for structure while preventing toughness - over-kneading activates too much gluten formation.technique3-4 kneads
- ✓Roll pastry to precisely 1/2-inch thickness because thinner dough won't support the lemon curd weight and thicker dough won't bake through in the 13-15 minute timeframe.technique1/2-inch thickness
- ✓Test doneness at exactly 13 minutes with a wooden pick because pastry continues cooking from residual heat for 2-3 minutes after removal, preventing overbaking.timing13 minutes
- ✓Cool pastries completely to room temperature (70-75°F internal) before adding lemon curd to prevent the curd from melting and creating soggy bottoms.timing70-75°F internal
Share this recipe
Prep
0
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Lemon Curd Pastries
Delicious pastries served with lemon curd, perfect for a sweet treat.
📝 Ingredients
🥛Dairy & Eggs(1)
- 1 tablespoon cream
👨🍳 Instructions
- 1
Continue to bring dough together with hands. If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.
- 2
On a lightly floured surface, turn out dough and knead lightly 3 to 4 times. Roll dough to about 8-inches round and 1/2-inch thickness. Cut into 8 rectangles. Place on prepared pan.
- 3
Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, 13 to 15 minutes. Transfer to a wire rack, and let cool completely.
- 4
Serve with lemon curd. Garnish with creamed honey and lavender flowers, if desired.
💡 Pro Tips
- ✓Keep your cream at 35-40°F when adding to pastry dough because cold fat creates steam pockets during baking, resulting in flakier layers.ingredient35-40°F
- ✓Knead pastry dough exactly 3-4 times to develop just enough gluten for structure while preventing toughness - over-kneading activates too much gluten formation.technique3-4 kneads
- ✓Roll pastry to precisely 1/2-inch thickness because thinner dough won't support the lemon curd weight and thicker dough won't bake through in the 13-15 minute timeframe.technique1/2-inch thickness
- ✓Test doneness at exactly 13 minutes with a wooden pick because pastry continues cooking from residual heat for 2-3 minutes after removal, preventing overbaking.timing13 minutes
- ✓Cool pastries completely to room temperature (70-75°F internal) before adding lemon curd to prevent the curd from melting and creating soggy bottoms.timing70-75°F internal