Raspberry Lemon Crown

1 hour

4 servings

New

1 hour

4 servings

Ingredients

4 ea Schulstad Large Raspberry Crowns
80g Meyer Lemon Curd
80g Raspberry Guava Jam
40g Streusel Topping
20g Turbinado Sugar
Fresh Raspberry, as needed
Powdered Sugar, as needed

Meyer Lemon Curd

222g Whole Eggs
230g Sugar
209g Meyer Lemon Juice
15g Lemon Zest

Raspberry Lemon Crown Recipe

Preheat the oven to 360°F and place the frozen pastry onto a parchment paper-lined baking tray. Sprinkle streusel topping and sugar on top of the pastry dough. Bake for 18 - 20 minutes. Let cool thoroughly before proceeding.
Add lemon curd in the center above the filling. Add a spoonful of the jam, followed by the fresh raspberries. Dust lightly with powdered sugar (optional).

Meyer Lemon Curd Recipe

Combine eggs, yolks, sugar, lemon juice and rind.
Cook over a water bath while whipping until the mixture becomes very thick and will not thicken more.
Remove from heat to beat in the butter and lemon zest.