Lemon Cream Pastry Delights
There’s something magical about that first bite — crisp, golden pastry giving way to a smooth, tangy lemon cream. These Lemon Cream Puff Pastries capture the charm of a Parisian bakery, right from your own kitchen. Light, flaky, and luxuriously creamy, they strike a perfect balance between comfort and sophistication — a little treat that turns any afternoon into something special.
You’ll Need:
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1 rectangular sheet of puff pastry (store-bought or homemade)
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400 ml (2 cups) whole milk
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4 egg yolks
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Zest of 1 lemon
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90 g (⅓ cup) sugar
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30 g (2 tbsp) cornstarch
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200 ml (1 cup) sweetened whipping cream
Step 1 — Bake the Pastry
Preheat your oven to 200°C (390°F). Roll out the puff pastry, cut into even rectangles or squares, and bake on a parchment-lined tray for 10–15 minutes, until puffed and golden. Let them cool completely — patience here means perfect texture later.
Step 2 — Craft the Lemon Cream
Warm the milk gently with the lemon zest, then set aside to infuse. In a bowl, whisk egg yolks and sugar until pale and creamy, add cornstarch, and whisk again. Slowly pour in the warm milk while stirring constantly, then cook over medium heat until the mixture thickens into a silky custard. Let it cool completely.