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Ingredients
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Lemon Curd
Vanilla Feuille
Method
Lemon Curd
- 1
Juicing the Lemons
Roll the lemons on a countertop to soften them, then cut them in half and juice them until you have about 3/4 cup of lemon juice, removing any seeds.
- 2
Cooking the Curd
In a medium saucepan, whisk together the lemon juice, granulated sugar, eggs, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
- 3
Finishing the Curd
Once thickened, remove from heat and stir in the unsalted butter until fully melted and combined. Let the lemon curd cool to room temperature, then refrigerate for at least 2 hours until set.
Vanilla Feuille
- 4
Preparing the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Cut into rectangles of desired size.
- 5
Baking the Pastry
Transfer the rectangles to a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing too much. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
- 6
Making the Cream
While the pastry cools, whip the heavy cream using a mixer until soft peaks form. Add in vanilla extract and powdered sugar, continuing to whip until stiff peaks form.
- 7