Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Preheat your oven to 200°C (390°F).
Roll out the puff pastry and cut it into squares.
Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.
Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
Remove from heat and let cool completely.
In a separate bowl, whip the whipping cream until stiff peaks form.
Gently fold the whipped cream into the cooled lemon mixture until well combined.
Cut the baked puff pastry squares in half horizontally.
Spread a generous amount of the lemon cream mixture onto the bottom half of each pastry square.
Place the top half of the pastry square over the cream to create a sandwich.
Kcal: 320 kcal per serving | Servings: 8 servings
Why You’ll Love This Recipe
Quick and Easy: With a preparation time of about 20 minutes and a cooking time of 15 minutes, these pastries can be ready in under an hour. This makes them ideal for last-minute guests or when you need a quick dessert that doesn’t compromise on taste.
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