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
PUFF PASTRY EGGS
For a quick and easy Easter treat, shape store-bought puff pastry into an egg and fill the centers with sweet-tart lemon curd.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 4
Steps:
- Roll out puff pastry on a lightly floured nonstick baking mat until it is about 1/8-inch thick. Transfer pastry to freezer; freeze until chilled, 10 to 15 minutes.
- Using a 1 1/2-by-1 1/4-inch oval cutter, cut out 36 puff pastry ovals. Transfer half of the ovals to baking sheets lined with a nonstick baking mat. Using an apple corer or a 1/2-inch-round cutter, cut out the centers of the remaining half of the puff pastry ovals; discard centers or reserve for another use.
- Brush tops of puff pastry ovals on baking sheet with water and top each with a puff pastry oval whose center has been removed, lightly pressing to adhere. Transfer to freezer until chilled, 10 to 15 minutes.
- Preheat oven to 400 degrees. Remove baking sheets from freezer; using the tines of a fork, gently pierce inside the center of each puff pastry oval all over to prevent pastry from puffing up while baking.
- Place another nonstick baking mat on top of puff pastries and transfer to oven. Bake for 10 minutes, remove baking mat from top of puff pastries and continue baking until golden brown, 5 to 6 minutes more. Remove from oven; transfer to wire rack to cool.
- Place confectioners' sugar in a fine-mesh sieve and dust tops of puff pastry eggs with sugar; fill centers with lemon curd and serve.
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
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
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