Sunday, 10 February 2013

Lemon Curd Puffs

If I ever need to placate my mother, I make her a zesty jar of lemon curd. It's zingy yumminess is lovely on toast, with a croissant, or even better, inside a fluffy puff pastry! So here's a simple recipe so you can make these tasty pastries.

3 lemons
100g butter
200g caster sugar
3 eggs
ready made puff pastry
a sprinkle of brown sugar

To start, whisk the three eggs up in a heat resistant bowl. Add the sugar and butter. Then juice your lemons. Sneaky trick for this- if you put them in the microwave first for 30 seconds, you'll get twice as much juice out of them. (Since my student house microwave is broken at the moment, we boiled ours in some hot water to heat them up!) Pop the lemon juice in with the other ingredients and float the bowl on top of a sauce pan filled with water.

Simmer the water while stirring the ingredients until the butter melts and the mixture starts to thicken- this should take around 10-15 minutes. Leave it to cool and then pour some into a jar. Remember to leave enough to fill your puffs (and don't forget to lick the spoon)!

We made some hot chocolate while we stirred the curd- the lack of a microwave is killing me!

Next, take your pastry. If you're lucky enough to get your hands on some ready rolled stuff (super easy!) then you're ready to go. If not, roll out your pastry so that it's no thicker than about half a centimeter. Then divide the pastry into equal sized squares (mine were about 10cm wide) and place them on tray lined with baking parchment.

Place a blob of your fresh lemon curd into the middle of the pastry squares and fold them up so they cover the blob. Sprinkle a pinch of brown sugar over the pastry and place the tray in the oven. Mine went in for about 20mins at 200°  but the pastry packet should give you an idea how long yours might take. If not, just look for when your pastry has ballooned.

There we are, delicious pastry puffs. I think they taste best straight from the oven (but be careful, they're pretty hot!)


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