• 2 Ratings
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Directions

  • Place lemon curd in a pastry bag fitted with a #7 round piping tip. Pipe approximately 2 tablespoons curd into the center of each poppy-seed pate-sucre shell. Drain the candied lemon slices from the syrup, and remove any seeds.

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  • Fit another pastry bag with a #35 star tip, and fill with sweetened whipped cream. Place one candied lemon slice on top of each curd, and finish with a rosette of whipped cream. Sprinkle with poppy seeds, and serve. Assemble as close to serving time as possible.

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0