Mille Feuille Recipe

Prepare the Lemon Curd

Zest the lemons and set aside. Juice the lemons until you have about 1 cup of juice. In a saucepan, combine the lemon juice, lemon zest, sugar, and salt over medium heat.

In a separate bowl, whisk together the eggs until well combined. Gradually add the egg mixture to the saucepan, stirring continuously.

Continue to cook the mixture on low heat, stirring constantly until it thickens and coats the back of a spoon (about 10-15 minutes).

Remove from heat and stir in the butter until melted and smooth. Allow to cool slightly, then transfer to a bowl, cover with plastic wrap, and refrigerate until set.

Make the Vanilla Pastry Cream

In a saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer.

In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).

Remove from heat, scrape the seeds from the vanilla bean and add them along with the butter. Stir until smooth. Allow to cool, then refrigerate.

Prepare the Toasted Meringue

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.

Transfer the meringue to a piping bag and set aside.

Bake the Puff Pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to fit your desired size.

Cut the pastry into rectangles and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up.

Once baked, let them cool completely on a wire rack before assembling the mille feuille.

Assemble the Mille Feuille

Take one piece of baked puff pastry and spread a layer of lemon curd followed by a layer of vanilla pastry cream.

Repeat the process with another layer of puff pastry, lemon curd, and pastry cream.

Top with the final layer of puff pastry and pipe the toasted meringue on top.

Use a kitchen torch to lightly toast the meringue until golden brown. Serve immediately or refrigerate until ready to serve.