Recipe: Lemon Curd Pastry Cupcakes

Mother’s Day is fast approaching and I’m not sure about yours but I know my Mum loves the personal touch. She doesn’t ask a lot and she doesn’t need expensive gifts.

The perfect gift for the mothers I know would be a hug, a kiss and a plate of something yummy to share over a cuppa. All things I wish I could share with my mum but distance is an issue. A long distance hug, kiss and phone call while I eat a plate of yummies might be more likely for my mum but she’ll know I’m sharing in spirit.

Anathoth Lemon Curd brings a zesty tang to every mouthful of these cupcakes with a difference. My mum is where I inherited my love of Lemon Spread so I’m sure these are cupcakes we will both love.



3 sheets of ready-rolled Flaky Pastry
Anathoth Farm Lemon Curd (or your favourite Anathoth Farm Jam)
125g butter
125g sugar
2 eggs
grated lemon zest
150g flour
1 teaspoon baking powder


Heat oven to 200°C.

Defrost ready-made sheets of pastry, or roll your short pastry. Cut into small shapes and line your small cupcake /patty tins.

In a bowl or cake mixer, cream together butter and sugar until light and fluffy. Beat eggs into the mixture one at a time, alternately adding the sifted flour and baking powder. Finally add the grated lemon zest.

Put one teaspoon of Anathoth Farm Lemon Curd on top of each pastry shell, then top with a large spoonful of the cake mix.

To decorate, place a small piece of pastry on top. Bake for approximately 20 minutes.

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