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!
  • prep: 35 minutes
  • cool: 15 minutes
  • broil: 2 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/2 cup lemon curd
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 1 cup miniature marshmallows(about 72 mini marshmallows)
  • 24 fresh mint leaves (optional)
  • 2 tablespoons lemon zest(optional)

Directions

  1. 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.

  2. 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.

  3. Easy Substitution Tip: Use 12 large marshmallows, cut in half crosswise, instead of the miniature marshmallows. Use 1 marshmallow half for each pastry cup.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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