Preheat your oven to 400°F (200°C).

On a floured surface, roll out the thawed puff pastry to smoothen it slightly. Try not to overwork it.

Using a sharp knife or pastry cutter, slice the pastry into 4 equal squares.

For each square, score a smaller square inside it, about 1/2 inch from the edge, without cutting all the way through.

Place the pastry squares on a baking sheet lined with parchment paper and bake for approximately 15-20 minutes or until puffed and golden brown.

Allow the pastry to cool for a couple of minutes after baking.

Gently press the centers of the pastries down and spoon in the lemon curd, filling it generously.

Dust the tops with powdered sugar and serve with fresh berries on the side if desired.