These lemon custard flowers are a deliciously cute quick and easy sweet treat

Image and recipe from taste.com.au​

Prep: 35min
Cook: 15Min
Makes: 16

Ingredients​

• 2 sheets shortcrust pastry, thawed
• 160g (2/3 cup) French Vanilla Double Thick Custard
• 2 tbsp lemon curd
• Icing sugar, to dust
• 2 tsp finely grated lemon rind

Method​

• Step 1
  Preheat oven to 180C/160C fan forced. Lightly grease six holes of a 12-hole 30ml mini muffin pan, alternating the holes you grease.
• Step 2
  Use a 9cm flower pastry cutter to cut out 16 flower shapes from the pastry. Press 6 flowers gently into the greased holes, keeping the petals flat on the surface of the pans. Place in the fridge for 10 minutes to chill.
• Step 3
  Prick the pastry bases with a fork. Bake for 10‑15 minutes or until lightly browned and cooked through. Set aside to cool completely. Repeat with the remaining pastry to make 16 flowers.
• Step 4
  Spoon custard and curd into 2 separate sealable plastic bags. Snip off a corner of each bag, 1.5cm from the end. Pipe curd into the base of the pastry cases. Pipe the custard over the top. Dust with icing sugar. Sprinkle centres with lemon rind. Serve immediately.
• Note: If you don’t want to pipe filling, use a teaspoon to fill cases. Fill close to serving.

Enjoy!

 

[BeautifulMousey]

Thanks Mikev

 

[Irene Anthony]

Delicious thanks Mikev

 

[Nevertiki]

They look good. Just the right size for arvo high tea. I don't have a sweet tooth but do like citrus such as lemon meringue pie so will try yours. Will need a flower cutter. Thanks!

 

[maxesmum]

Yummmmmmm!

 

[Irene Anthony]

I have such a sweet tooth

 

[BeautifulMousey]

I have such a sweet tooth

So do I. Shouldn't though, I'm diabetic

 

[Suzanne rose]

Oh my grandkids are going to love these. Also a great basic biscuit recipe that you could change up

 

[Mikev]

Thank you

 

[BeautifulMousey]

Thank you