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  • Prep time
    15
  • Cooking
    30
  • Serves
    18

Ingredients

  • 2 sheets PAMPAS Puff pastry, thawed
  • - Canola spray
  • 1 egg, beaten
  • ¾ cup fresh lemon juice
  • 1 tbsp fine grated lemon zest
  • ¾ cup caster sugar
  • 3 eggs
  • 125g butter cubed
  • - coconut flakes, toasted
  • 54 candy coated chocolate Easter eggs

Method

  • Combine lemon juice, zest, sugar, 3 eggs and butter in a medium saucepan over low-medium heat until whisk leaves trails in the curd and it just begins to bubble. Allow to cool completely before transferring to a piping bag. Keep refrigerated until ready to use.
  • Pre-heat oven to 220°C (200°C fan-forced).
  • Cut sheets of puff pastry into 9 squares. Spray muffin tin with canola spray then place pastry square into each cavity and brush with egg wash. Bake for 20 minutes until golden then remove from tin and cool.
  • Pipe lemon curd into centre of pastries and top with toasted coconut. Finish each by placing 3 candy coated Easter eggs in nest.