Lemon Pastry Cups

These Lemon Pastry Cups are really the perfect summer dessert. They require minimal effort and are so addicting. First, I used frozen pastry cups so the only baking you need to do is just to bake them until lightly golden. Then I filled them with my super easy microwave lemon curd and then topped them with coconut whipped cream and a couple of fresh blueberries because lemon and blueberries were meant to be BFF’s.

If you don’t want to make your own lemon curd, you can obviously just buy jarred curd, but it takes less than 10 minutes to make. And if coconut isn’t your thing, just use regular whipped cream. If you want to do the coconut whipped cream, note that the coconut milk has to chill overnight first so plan accordingly! I love bite size desserts for parties and showers. They are always a hit with guests and plus, they are so much cuter!

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Yield: about 24 cups

Lemon Pastry Cups

Prep Time 30 minutes

Total Time 30 minutes

Premade pastry cups filled with easy homemade lemon curd and then topped with fresh coconut whipped cream!

Ingredients

For the coconut whipped cream:

• 1 can full fat coconut milk, chilled overnight
• 2-3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (or coconut)

For the pastry cups:

• 24 puff pastry bites, prepared accodring to package directions
• about 1 1/2 cups lemon curd
• coconut whipped cream (or regular whipped cream)
• fresh fruit or nuts for garnish (optional)

Instructions

For the coconut whipped cream:

1. Open the chilled can of the coconut milk from the bottom. Pour out any liquid. Spoon the remaining cream into a mixing bowl.
2. Add the powdered sugar and vanilla extract. Beat on medium speed until the cream reaches desired consistency (about 5-7 minutes). Set aside or chill until ready to use.

For the pastry cups:

1. Spoon or pipe lemon curd into each prepared pastry cup. Then, spoon or pipe the coconut whipped cream on top of each pastry cup (if you plan to pipe, you may want to chill the whipped cream for an hour or so beforehand so that it is stiffer and easier to pipe). Garnish with fresh blueberries, lemon zest, and/or chopped nuts if desired. Serve immeaditely (see note).

Notes

If you want to prep this dessert in advance, you can make the lemon curd and whipped cream the day before, however, I recommend waiting to fill the cups until you are ready to serve them as they can get soggy once filled and if they sit out too long.

Nutrition Information:

Yield:

24

Serving Size:

1 mini pastry cup
Amount Per Serving: Calories: 284

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