Growing up, I knew a good afternoon was coming if I could smell sweet, buttery, and lemony smells in the kitchen.
I made a twist on a classic lemon custard dessert that tastes like my childhood and will please adults and kids.
Lemon custard flowers are adorable and a family favorite since the lemon curd balances the sweets. I love crumbly, buttery shortcrust pastry, but I think it needs custard to make it melt-in-your-mouth and offset any dryness.
Heat oven to 180C/160C fan-forced. Lightly grease six holes of a 12-hole 30ml mini muffin pan, alternating.
Cut 16 pastry flower shapes with a 9cm floral pastry cutter. Carefully press 6 flowers into the greased holes, keeping the petals level on the pans. Cool in the fridge for 10 minutes.
Fork-prick pastry bases. Bake for 10-15 minutes until lightly browned and done. Allow to cool completely. Repeat with remaining dough for 16 flowers.
Divide custard and curd into two plastic bags. Cut each bag's corner 1.5cm from the end. Pipe curd into pastry case bases. Pipe custard on top. Frost with sugar. Sprinkle lemon rind in centers. Serve now.
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