Robin Nests with Lemon Curd & Toasted Coconut

Prep: 15
Cook: 30
Servings: 18
Easter Robin Nests with Lemon Curd & Toasted Coconut

The perfect Easter treat! Flaky layers of Puff Pastry cradle creamy lemon curd, toasted coconut flakes and candy coated Easter Eggs.


  • 2 sheets Pampas Puff pastry, thawed
  • Canola spray
  • 1 egg, beaten
  • ¾ cup fresh lemon juice
  • 1 tbsp fine grated lemon zest
  • ¾ cup CSR Caster Sugar
  • 3 eggs
  • 125g butter cubed
  • coconut flakes, toasted
  • 54 candy coated chocolate Easter eggs


  1. Combine lemon juice, zest, sugar, 3 eggs and butter in a medium saucepan over low-medium heat until whisk leaves trails in the curd and it just begins to bubble. Allow to cool completely before transferring to a piping bag. Keep refrigerated until ready to use.
  2. Pre-heat oven to 220°C (200°C fan-forced).
  3. Cut sheets of puff pastry into 9 squares. Spray muffin tin with canola spray then place pastry square into each cavity and brush with egg wash. Bake for 20 minutes until golden then remove from tin and cool.
  4. Pipe lemon curd into centre of pastries and top with toasted coconut. Finish each by placing 3 candy coated Easter eggs in nest.