In a mixing bowl, use a hand mixer to beat the butter. Add the sugar and blend. Add the eggs, lemon juice, and zest and mix.

Transfer into a medium saucepan and constantly stir the lemon mixture over medium-low heat until it thickens - about 10 minutes.

Once the lemon curd has thickened, strain it into a bowl.

Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.

When the lemon curd is chilled, lay it out on a clean surface with the thawed pastry dough.

Use the flower cookie cutter, to cut out flower-shaped pastries.

Place each flower pastry into a cupcake well, pressing down, and allowing the flower petal edges to fall over the flat top of the cupcake pan.

Place a square of parchment paper in the center of each pastry and use a crumpled ball

of foil to weigh down the center of the flowers once baking.

Bake in the oven at 375 degrees Fahrenheit for 15-20 minutes until the pastry has puffed and become slightly browned.

Remove the pastry from the oven and let them cool completely.

Meanwhile, transfer the lemon curd into a piping bag and cut the tip.

Once the cookies have cooled, piping lemon curd into the center of each pastry.

Sift these with some powdered sugar to finish, serve, and enjoy!