Puff Pastry with Lemon Custard

Introduction

You bake a 30 cm square of puff pastry until crisp, caramelize it lightly with icing sugar under the grill, and layer it with a sharp lemon filling made from three lemons, eggs, milk, and flour. The finished pastry slices neatly and fits well for dessert, an afternoon table, or a make-ahead spread if you keep the pastry and filling separate until serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Servings: 10

Ingredients

Pastry

• 375 g (12 oz) ready-made puff pastry
• 1 egg , beaten
• 2 level tablespoons icing sugar

Lemon filling

• 3 egg yolks
• 1 whole egg
• 75 g (4 Tbsp) castor sugar
• 275 ml (1¼ cups) milk
• 40 g (4 Tbsp) plain (all-purpose) flour
• 3 large lemons, zested and juiced

Instructions

Pastry

1. Preheat the oven to 400 °F (200 °C).
2. Unroll the pastry on a lightly floured surface.
3. Trim the pastry so that you are left with a rectangle approximately 23 x 25.5 cm.
4. Roll out the larger piece of pastry to a 30 cm square, making sure you use a very even, gentle pressure on the rolling pin so that you end up with nice even edges.
5. Grease a baking sheet and use the rolling pin to transfer the pastry to the baking sheet.
6. Prick the surface of the pastry with a fork. Brush the pastry all over with the beaten egg.
7. Place the baking sheet on a high shelf in the oven and bake for 12-15 minutes until crisp and golden.
8. To get it extra crisp, heat the oven to its highest setting, sift 1 teaspoon of the icing sugar all over the pastry, and flash it under the grill.
9. Remove from the grill and, using a sharp knife, cut the square into three equal strips.
10. Turn the strips over, sift the rest of the icing sugar over them, and then flash them under the grill again.
11. Cool on a wire rack, then store in a polythene box, each layer separated with greaseproof paper.

Lemon filling

1. Place the egg yolks and whole egg into a roomy bowl.
2. Use an electric mixer to whip the eggs together with the castor sugar until the mixture is pale, thick and creamy (4-5 minutes). Add the milk as you mix.
3. Sift the flour onto the mixture and whisk again until smooth.
4. Add the lemon zest and juice.

Assembly

1. Place a pastry strip on the plate, and cover with half the lemon filling.
2. Put the second pastry strip on the creme, and cover with the remaining lemon filling.
3. Finally, top with the final pastry strip.

Variations

• Use all-butter ready-made puff pastry instead of standard ready-made puff pastry if you want a richer flavor and slightly more pronounced layers.
• Reduce the 3 large lemons to 2 if you want a softer citrus edge and a less sharp filling.
• Replace 1 of the 3 large lemons with an orange for a rounder, sweeter citrus flavor and a less assertive finish.
• Skip the final icing sugar grilling step if you want the pastry less sweet and a little less brittle on top.
• Swap castor sugar for granulated sugar in the lemon filling if needed; the filling will taste the same, but the sugar may take a little longer to dissolve fully.

Tips for Success

• Use very even pressure when you roll the pastry to a 30 cm square so the strips bake at the same rate and stack cleanly.
• Prick the pastry thoroughly with a fork before baking to limit large bubbles that make layering harder.
• Bake until the pastry looks fully crisp and golden, not just lightly colored, or it will soften quickly once filled.
• Whip the egg yolks, whole egg, and castor sugar until the mixture turns pale and thick; that texture is the cue that you have enough air in the filling base.
• Cool the pastry strips completely on a wire rack before assembly so the filling does not soften the layers immediately.

Storage and Reheating

The assembled pastry is best the day you make it. Store assembled slices in a single layer in an airtight container in the fridge for up to 1 day; after that, the pastry loses its crisp texture.

For better make-ahead results, store the pastry strips and lemon filling separately. Keep the pastry strips in an airtight tin or polythene box with greaseproof paper between layers for up to 2 days, and keep the lemon filling in an airtight container in the fridge for up to 2 days.

Freezing is not the best option for the finished pastry because the layers soften and the filling texture can change. If needed, freeze the baked pastry strips only, well wrapped and separated with paper, for up to 1 month.

To reheat, warm the unfilled pastry strips in a 350 °F (175 °C) oven for 4–5 minutes until crisp again, then cool before assembling. Do not reheat the assembled pastry; serve it chilled or let it sit at room temperature briefly before slicing.

FAQ

Can you use frozen puff pastry instead of refrigerated ready-made puff pastry?

Yes. Thaw it according to the package directions first, then roll and trim it to the dimensions in the recipe.

Can you make the pastry strips ahead of time?

Yes. Bake and cool the strips fully, then keep them in an airtight container with greaseproof paper between layers so they stay crisp until assembly.

Can you use bottled lemon juice?

Fresh lemons work better because you need both zest and juice, and fresh juice gives a brighter, less flat flavor.

Why did the pastry turn soft after assembly?

The pastry softens as it sits with the lemon filling. Assemble as close to serving as possible, and make sure the strips are fully cooled before you layer them.