Lemon curd and puff pastry go quite well together. The pastry brings a rich flavor from the fat, as well as a light crispness from the layers. Add in lemon curd and it cuts that richness with a sweet and tart flavor. It brings a textural element as well, contrasting the crisp pastry with a smooth filling.
I used my puff pastry recipe and this lemon curd recipe from the Domestic Gothess, though I replaced half the lemon with orange zest and juice. The lemon curd recipe was pretty good, though I would probably use coconut cream if I make it again because it was definitely missing some depth of flavor that more fat could have provided.
How I made these!
Thaw puff pastry dough
Preheat oven to 400 degrees Fahrenheit.
Roll out pastry until about 1/3 inch thick. Cut out circles with circle cutter (mine is 1 1/2 inches). Using a sharp knife, score a smaller circle inside, leaving about a half- inch border.
Place on parchment-lined baking sheet, then chill for a few more minutes (this helps firm the fat in the dough so it doesn’t just melt out, but instead steams up and rises the pastry).
Bake for about 20-25 minutes, or until very golden.
Once cooled, remove the inner circle.
Place lemon curd inside and you’re done! This could easily be topped with some vegan whipped cream.
Hopefully you enjoy this! 🍋🍊🥐