LIME CURD PUFF PASTRY CUPS
These Lime Curd Puff Pastry Cups are packed with flavor and are so easy to create! Any curd can be used to whip these up. Lemon curd, lime curd or any other fruit curd would work well! This quick and easy treat is one you can make ahead of time and enjoy later!
Provided by Janelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F
- If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
- Make Lime Curd if you have not done so already.
- Once puff pastry sheets are malleable, unfold puff pastry sheets.
- Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
- Spray a muffin tin with non-stick spray.
- Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
- Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
- If you do not want the meringue topping, skip down to step #16
- Pour egg whites in a new VERY CLEAN bowl.
- Whip egg whites until big, glossy and smooth.
- Add cream of tartar and whip for 30 seconds more.
- While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
- Continue beating until stiff peaks form.
- Scoop whipped Meringue on top of lime curd.
- Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
- Remove from oven. Allow to cool then remove from muffin tin.
- Sprinkle any cups without meringue with powdered sugar.
- Devour! Store extras in an air tight container for up to 4 days.
Nutrition Facts : Calories 40 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON CURD
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
LEMON CURD FOR PUFF PASTRY EGGS
Use to make Puff Pastry Eggs.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring, until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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