Preheat: Set oven to 200°C (390°F).
Shape: Roll out the pastry and cut into equal squares or rectangles.
Bake: Arrange on a parchment-lined tray and bake for 10–15 minutes until puffed and golden. Let cool completely.
2. Make the Lemon Cream
Infuse: Heat milk with lemon zest until it just begins to boil. Remove from heat and let cool slightly.
Whisk: In a separate bowl, beat egg yolks and sugar until pale and creamy. Add cornstarch and whisk until smooth.
Combine: Gradually pour the warm milk into the egg mixture while whisking. Return the mixture to the pot and cook over medium heat, stirring until thick and silky. Cool completely.
Whip: Beat cream until stiff peaks form. Sweeten if needed.
Fold: Gently mix the whipped cream into the cooled custard until airy and smooth.
3. Assemble the Pastries
Slice: Cut each baked pastry in half horizontally.
Fill: Spoon the lemon cream onto the bottom half.
Top: Gently place the upper half on top.
🍽️ Serving Suggestions
Temperature: Serve slightly warm for a softer, melt-in-mouth filling, or at room temperature for a more classic finish.
Garnish: Dust with powdered sugar, sprinkle lemon zest, or top with mint leaves or a lemon twist.
Pairing Ideas: Enjoy with a dollop of whipped cream, a scoop of lemon sorbet, or a drizzle of raspberry coulis.
Perfect For: Afternoon tea, festive gatherings, or cozy nights in.
🧁 Tips & Variations
Pastry Care: Keep dough chilled before baking to ensure perfect layers.
Zesting Tip: Only use the yellow peel to avoid bitterness.
Smooth Custard: Stir continuously and strain if needed for a flawless texture.
Taste Check: Adjust sugar before folding in whipped cream for balance.
Flavor Variations: Swap lemon for lime or orange zest, or add a hint of vanilla extract for extra warmth.
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