Individual Lemon Cream Diplomatici: a refreshing, creamy, and aromatic 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, fragrant, and citrusy taste.
These individual portions are served cold and are perfect at the end of a meal or for a refined snack.
I love to prepare desserts of this type in individual portions so everyone has their dessert to enjoy, beautiful to see and convenient to serve. And I’ll tell you right away: you can’t stop at just one!
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If like me you love individual desserts, you can find several here on the blog:
👉 fantasy of sweet cups
👉 mini Black Forest cakes
👉 shortcrust tartlets with cream and blueberries
Meanwhile, here’s the step-by-step recipe for these diplomatici: with ready-made puff pastry you can prepare them in no time and you can even freeze them. More convenient than that…
On the LEMON DESSERTS THEME, here are some more delicious ideas just below:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8Pieces
- 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)
- 4 teaspoons Limoncello (store-bought or with my recipe)
- to taste powdered sugar
- to taste mint
- to taste lemon zest
Tools
- Vegetable Peeler
- Sugar Shaker
- Bowls
- Pans
- Spatulas
Let’s prepare this lemon dessert together
I bring the milk flavored with lemon zest to a boil, and at the same time, I mix in a bowl the egg yolks, sugar, cornstarch, and also the limoncello, mixing and combining all the ingredients very well.
In the meantime, I rehydrate the gelatin sheets in cold, fully covered water.
When the milk is hot, I pour it slowly over the well-mixed mixture, mixing everything with a hand whisk, then putting the saucepan back on the heat to thicken the lemon custard.
As soon as it is thick and creamy, I remove it from the heat and add the well-wrung gelatin, stirring quickly to even out the mixture.
I cover the lemon custard with cling film 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 lemon cream diplomatici 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, then add the lemon custard, covering everything with the second layer of puff pastry.
I gently press the dessert with the palm of my hand to compact it well and put it in the refrigerator to rest before cutting it with a knife into classic individual portions, generously dusting them with powdered sugar.
Decadently delicious…
Enjoy your meal and happy cooking!
Annalisa
P.S. This is the light lemon curd
Storage
Eat them quickly as soon as they are 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 baking paper, spaced apart
• put the tray in the freezer for about an hour
• then we can transfer them to an airtight container or wrap them individually
• be sure to label each one and enjoy them within 10 days.
FAQ (Frequently Asked Questions)
Source: Easy with Taste April 2025
