Individual Lemon Cream Diplomat: a fresh, creamy, and fragrant dessert perfect for summer.
No sponge cake, just two crispy layers of puff pastry and an irresistible lemon cream: custard and lemon curd for a full-bodied, fragrant, and perfectly tangy taste.
These individual servings are served cold and are perfect at the end of a meal or for a refined snack.
I like to prepare treats like these in individual servings so everyone has their own dessert to enjoy, beautiful to see and convenient to serve. And I’ll tell you right away: you can’t just have one!
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If like me you love individual desserts, here on the blog you can find several:
👉 fantasy of sweet cups
👉 mini Black Forest cakes
👉 shortcrust tartlets with cream and blueberries
Meanwhile, I’ll leave you with the step-by-step recipe for these diplomats: with ready-made puff pastry you can prepare them in no time and you can also freeze them. More convenient than that…
On the LEMON DESSERT THEME here are some delicious ideas just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package ready-made puff pastry (like Matilde Vicenzi or similar)
- 5 tablespoons lemon curd (store-bought or light and made with my exceptional recipe!)
- 2 cups milk
- 4 egg yolks
- 1/3 cup cornstarch (or flour or potato starch or rice starch)
- 2/3 cup granulated sugar
- 4 sheets gelatin (2 grams each)
- 1 1/3 tablespoons Limoncello (store-bought or with my recipe)
- to taste powdered sugar
- to taste mint leaves
- to taste lemon zest
Tools
- Peeler
- Sugar Duster
- Mixing Bowls
- Pans
- Spatulas
Let’s Prepare This Lemon Dessert Together
I bring the aromatized milk to a boil with the lemon zest while mixing the egg yolks, sugar, cornstarch, and limoncello in a bowl, combining all the ingredients well.
Separately, I rehydrate the gelatin sheets in cold water and cover completely.
When the milk is hot, I pour it slowly over the well-mixed mixture, stirring everything with a hand whisk, then I put the saucepan back on the stove to thicken the lemon custard.
As soon as it is thickened and creamy, I remove it from the heat and add the well-squeezed gelatin, stirring quickly to even out the mixture.
I cover the lemon custard with plastic wrap in contact and let it cool.
For the lemon curd, I can buy it at the supermarket or make my light recipe by following this recipe!
When everything is ready, I assemble the diplomat cake with lemon cream and lemon curd by placing a first layer of ready-made puff pastry on the serving tray.
I make a light layer of lemon curd and then add the lemon custard, covering everything with the second layer of puff pastry.
I press the dessert lightly with the palm of my hand to compact it well and store it in the refrigerator to rest before cutting it into the classic individual portions and generously dusting them with powdered sugar.
Decidedly delicious…
Bon appétit and happy cooking!
Annalisa
P.S. This is the light lemon curd
Storage
Eat them quickly when freshly made, but if you want to freeze them, follow these easy tips:
• cool the desserts well in the refrigerator for at least 3/4 hours
• place them on a tray lined with parchment paper, well-spaced from each other
• put the tray in the freezer for about an hour
• then we can transfer them to an airtight container or wrap them individually
• make sure to put the informative label on each one and we can enjoy them within a maximum of 10 days.
FAQ (Frequently Asked Questions)
Source Easy with taste April 2025
