There’s something about making homemade lemon curd with my kids and stuffing it into pastry dough to make these heavenly treats. I wish I could wake up to these every morning to enjoy with my coffee while I browse Pinterest for house inspo (my current fave past-time since we are MOVING next summer) But unfortunately, these treats don’t last long once my kids are up. They’re so good, really, and you’ll be missing out if you don’t. Enjoy these last weeks of summer and turn those lemons on your counter into these Lemon Curd Turnovers.
These don’t need a huge introduction so I’ll leave it at that. Please let me know if you make these and feel free to share your pics with me on Instagram @mamaofmontreal Enjoy!
Lemon Curd Turnovers
Course: DessertDifficulty: Easy8
servings15
minutes20
minutesIngredients
2 sheets puff pastry, thawed
3 lemons, zested and juiced
1 1/2 cups sugar
1 cup unsalted butter, softened
4 large eggs
sprinkle of kosher salt
1/2 cup confectioners sugar
2-3 Tablespoons milk, adjust as needed
1 teaspoon lemon juice
Directions
- To prepare lemon curd, add the zest of 3 lemons to a food processor or blender, along with the sugar. Pulse until zest is finely minced into the sugar.
- With a mixer, cream the butter and then beat in the sugar and lemon. Add the eggs, then the juice of the three lemons and a dash of salt. Mix well.
- In a medium sauce pan over low heat, cook the mixture just until thickened. (It will take about 10 minutes) Then, remove from heat and cool completely.
- Meanwhile, preheat the oven to 425 degrees and line a sheet pan with parchment paper. Lay out the puff pastry on counter top and using a sharp knife or pizza cutter, cut the sheets into eight squares.
- Using a spoon or spatula, dollop a spoonful of lemon curd on top of each square, and fold over to shape your turnovers. You can lightly pinch it closed to prevent lemon filling from escaping while it bakes.
- Mix 1 egg and a teaspoon of water and brush tops of pastries before baking so the tops turn a good golden brown.
Place pan in oven to bake for 20 minutes or until they’re puffed up and golden. - In a small bowl, prepare the lemon glaze by mixing powdered sugar with a little milk and a squeeze of lemon juice, mix well until a good drizzling consistency.
- Remove sheet pan from oven and cool for 5 minutes before drizzling glaze over each pastry. Serve warm. Enjoy!