Lemon Meringue Cups
Prepared lemon curd and mini marshmallows are the filling for puff pastry cups that are broiled until lightly toasted. Garnished with fresh mint leaves and lemon zest, these elegant pastry cups will dress up any dessert table. You may want to make extra because they'll be gobbled up in a flash!
Ingredients
0.5 cup lemon curd
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
1 cup miniature marshmallows(about 72 mini marshmallows)
24 fresh mintleaves (optional)
2 tablespoons lemon zest(optional)
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
1 cup miniature marshmallows(about 72 mini marshmallows)
24 fresh mintleaves (optional)
2 tablespoons lemon zest(optional)
Instructions
Heat the broiler. Spoon 1 teaspoon lemon curd into each pastry cup. Top each with 3 marshmallows. Place the filled pastry cups onto a baking sheet.
Broil 4 inches from the heat for 2 minutes or until the marshmallows are lightly browned. Let cool on a wire rack for 15 minutes. Top with the mint and lemon zest, if desired.
Broil 4 inches from the heat for 2 minutes or until the marshmallows are lightly browned. Let cool on a wire rack for 15 minutes. Top with the mint and lemon zest, if desired.
Lemon Meringue Cups
Prepared lemon curd and mini marshmallows are the filling for puff pastry cups that are broiled until lightly toasted. Garnished with fresh mint leaves and lemon zest, these elegant p...
Directions
Print
Heat the broiler. Spoon 1 teaspoon lemon curd into each pastry cup. Top each with 3 marshmallows. Place the filled pastry cups onto a baking sheet.Broil 4 inches from the heat for 2 minutes or until the marshmallows are lightly browned. Let cool on a wire rack for 15 minutes. Top with the mint and lemon zest, if desired.
Ingredients
0.5 cup lemon curd1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions1 cup miniature marshmallows(about 72 mini marshmallows)24 fresh mintleaves (optional)2 tablespoons lemon zest(optional)
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