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+Lemon empanadas
+15
+Crispy empanadas filled with lemon curd, frozen in small ice cubes for easy, leak-free assembly.
+---
+Yellow lemon|2|pcs
+Powdered sugar|100|g
+Eggs|110|g
+Soft butter|100|g
+
+Wheat flour|500|g
+Water|150|ml
+Butter|100|g
+Salt|0.5|tsp|pastry base
+---
+Make the lemon curd: juice the lemon.
+In a bowl, mix lemon juice, eggs, sugar and butter in pieces.
+Cook the curd in a bain-marie, stirring until thick (about 82 °C in the centre).
+Strain through a fine sieve, blend if needed to smooth.
+Pour the curd into ice cube trays (or small silicone moulds), about 1.5–2 cm per portion.
+Freeze at least 4 hours (ideally overnight) until solid.
+
+Heat the water and butter in a saucepan until the butter is fully melted, then turn off the heat.
+Let the mixture cool to about 45 °C (warm to the touch, not hot).
+Pour the warm mixture over the flour and salt, knead until you have a ball of dough.
+Knead on the work surface until smooth and no longer sticky.
+Cover with a damp cloth and let rest at room temperature.
+
+Roll out the dough and cut 15 circles (diameter to match the ice cube size).
+Take the lemon curd cubes out of the freezer at the last moment.
+Place one lemon curd cube in the centre of each circle.
+Moisten the edges, fold into a half-moon and pinch firmly to seal.
+Bake immediately so the cubes don’t thaw before going in the oven.
+
+Bake the empanadas 20–25 min at 200 °C until golden and crispy.
+Let cool slightly before serving: the lemon curd will have melted inside.
+---
+The curd is done when it coats the spoon and reaches about 82 °C; scrape the sides well while cooking.
+Use standard ice cube trays or small silicone moulds (1.5–2 cm) for easy-to-wrap portions.
+Don’t leave the cubes out long before closing the empanadas so they stay solid.
+Preheat the oven to 200 °C; check the edges are well sealed so the curd doesn’t leak.
+---
+dessert
+empanada
+lemon
+lemon-curd
+oven
+---
+Easy
+Optional
+No
+By hand ~ cutlery
+Medium
+Mild
+Medium
+Crust softens when cool
+Lemon can moisten filling