Lemon Cream Filling

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:

1. Mix Ingredients: In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the heavy cream and egg yolks until smooth.
2. Cook the Mixture: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
3. Add Lemon: Remove from heat. Stir in the lemon juice, lemon zest, and butter until well combined.
4. 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:

• 1 package of pre-made puff pastry
• Powdered sugar for dusting

Instructions:

1. Prepare Puff Pastry: Thaw the puff pastry according to package instructions. Roll out and cut into squares or circles, depending on your preference.
2. 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.
3. Assemble: Cut each pastry horizontally to make two layers. Spoon or pipe the chilled lemon cream between the layers.
4. Serve: Dust with powdered sugar before serving.