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Lemon Cream Filling
Ingredients:
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter
Instructions:
- Mix Ingredients: In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the heavy cream and egg yolks until smooth.
- Cook the Mixture: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Add Lemon: Remove from heat. Stir in the lemon juice, lemon zest, and butter until well combined.
- Chill: Transfer the cream to a bowl, cover with plastic wrap (let it touch the surface to prevent skin formation), and refrigerate until cool, about 2 hours.
Pastry Assembly
Ingredients:
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- 1 package of pre-made puff pastry
- Powdered sugar for dusting
Instructions:
- Prepare Puff Pastry: Thaw the puff pastry according to package instructions. Roll out and cut into squares or circles, depending on your preference.
- Bake: Preheat your oven to 400°F (200°C). Place pastry pieces on a baking sheet lined with parchment paper. Bake until golden and puffed, about 15 minutes. Let cool.
- Assemble: Cut each pastry horizontally to make two layers. Spoon or pipe the chilled lemon cream between the layers.
- Serve: Dust with powdered sugar before serving.