This lemon pastry has a zesty lemon center and a crispy, flaky exterior. You only need 2 ingredients to make the dessert. This pastry is an easy dessert to prepare for brunch, spring, or summer events.
Lemon pastries on a serving board

These individual flower shaped lemon pastries are perfect for Mother’s Day or any other occassion. They are also easy to make.

Ingredients

  • Puff pastry
  • Lemon curd

Puff pastry: I used frozen puff pastry sheets to make these pastries. The puff pastry is cut with a cookie cutter and baked until golden and crispy.

Lemon curd: To save time, you can use store bought lemon curd. You can also make your own lemon curd. I prefer making my own because the color is a more vibrant yellow, but it is really up to you and your time constraints. I share the lemon curd recipe I used in the recipe notes section.

How to Make Lemon Pastry

  • Gently roll out each pastry sheet to a 10 inch square. Use a 3.75 inch wide cookie cutter to cut shapes out of the dough. I used a flower cookie cutter.
  • Place the cut-out dough into a nonstick muffin pan. Bake them for about 20 minutes or until golden and crispy.Puff pastry cut into flower shapes and baked in a muffin pan
  • Use the back of a small spoon, like a teaspoon, to press an indent into the center of each pastry. Once pastry shells have cooled, fill them with about 1 tablespoon of lemon curd. You can also dust the shells with powdered sugar before filling them.
  • Pastries are best served the same day they are baked while the shells are still flaky and crispy.

Puff pastry with lemon curd in the center and dusted with powdered sugar
A lemon pastry cut in half

Expert Tips

  • Homemade lemon curd will have a more vibrant yellow color but it does take more time to make. I made a classic stovetop lemon curd for the filling in the photos, which is shared in the recipe notes. I also have a microwave lemon curd recipe that uses both egg yolks and whites, so you won’t have leftover egg whites.
  • You can use whatever cookie shape you want. I made flower shaped ones for a pretty presentation. You can also make the pastry larger instead of individual-sized.

Flower shaped pastry with lemon curd in the center and dusted with powdered sugar

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5 from 2 votes

2 Ingredient Lemon Pastry

These individual lemon pastries are so easy to prepare and look nice enough for any event or gathering. They only need 2 ingredients. The pastries are bursting with lemon flavor and have a flaky, crispy exterior.
Servings: 12 pastries
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

  • 2 sheets (490g) puff pastry, or 1 (17.3 oz) box of puff pastry sheets
  • 3/4 cup (200g) lemon curd, see note

Instructions
 

  • Preheat the oven to 375°F (191°C).
  • Let puff pastry sheets soften to room temperature. Roll out one sheet to an approximate 10 inch square. Use your 3.75 inch cookie cutter to cut 4 flower shapes out of the dough. Reroll the scraps and cut 2 more flower shapes for a total of 6 flowers per puff pastry sheet. You will have some leftover dough scraps. I didn't do more than 6 per sheet because I felt like the dough was stretched too thin for anything more than 6. Repeat with the second puff pastry sheet.
  • Gently place cut dough into a nonstick muffin pan, pressing down to make sure it fits snuggly. Use a fork to pierce the bottom of the dough several times. See photo in post for reference. You do not need to grease the muffin pan if it is nonstick. The oil from the puff pastry should keep them from sticking.
  • Bake pastry in the preheated oven for about 15-20 minutes, or until the crust is deep golden brown, puffed, crispy and fully cooked. Remove from oven and immediately use the back of a teaspoon or other small metal spoon to press down the puffed center of each pastry, so that you have a well for the filling. It's best to do this while the pastry is still warm because it won't flake and break as much.
  • Allow the pastries to fully cool and set. If desired, you can dust the pastry shells with powdered sugar before filling and serving. Spoon a scant 1 tbsp of lemon curd into each pastry. You can also transfer the lemon curd to a piping bag and pipe in the filling. These pastries are best enjoyed soon after they are baked, while the puff pastry is still crispy. Store any leftovers in the fridge in an airtight container.

Notes

  • Puff pastry note: I used Pepperidge Farm Puff Pastry Sheets.* Each box contains 2 sheets. You will have some leftover dough scraps. You can also use refrigerated pie crust though you will need more filling.
  • Flower cutter note: I used this 3 3/4 inch flower cutter*. You can also use circle or square cutters, with similar width.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Lemon Curd note: I used homemade lemon curd for the pastries in the photos because it has a more vibrant lemon color but you can use any store bought lemon curd to save time. If making the lemon curd yourself, you'll want to make it several hours or the night before.
  • Homemade lemon curd (please note you will have leftover curd with this recipe as it makes more than 3/4 cup)
    • 4 large egg yolks
    • 1/3 cup (79ml) fresh lemon juice 
    • 2/3 cup (133g) superfine caster sugar
    • 6 tbsp (84g) cold unsalted butter, cubed
    • Add the egg yolks, lemon juice, and sugar to a medium bowl and whisk until smooth. Transfer the mixture to a nonstick saucepan and place over low heat. Let the mixture cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon, about 5-20 minutes.
    • Remove from the heat and whisk in the cold cubed butter until fully melted and smooth.
    • Strain the curd through a fine mesh sieve into a container. Cover the container and refrigerate the curd for at least 1 hour or longer, until chilled and set.
  • Estimated nutrition assumes 30 grams of puff pastry dough used per pastry. Nutrition will also vary depending on the brand or recipe for lemon curd you use.
Serving: 1pastry, Calories: 157kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Sodium: 145mg, Fiber: 1g, Sugar: 9g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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