Single-serving Lemon Cream Diplomatic Pastries: a fresh, creamy, and fragrant dessert perfect for summer.
Without sponge cake, just two crispy layers of puff pastry and an irresistible lemon cream: custard and lemon curd for a full, fragrant, and perfectly tangy taste.
These single-servings are served cold and are perfect at the end of a meal or for a refined snack.
I love preparing this type of dessert in single servings so everyone has their own dessert to enjoy, beautiful to look at and easy 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 single-serving desserts, you can find several on the blog:
👉 fancy sweet cups
👉 mini Black Forest cakes
👉 shortcrust tartlets with cream and blueberries
In the meantime, here is the step-by-step recipe for these diplomatic pastries: with ready-made puff pastry you can prepare them in no time and you can also freeze them. So convenient…
On the LEMON DESSERTS THEME, here are some tasty ideas 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)
- 4 teaspoons Limoncello (store-bought or with my recipe)
- to taste powdered sugar
- to taste mint
- to taste lemon zest
Tools
- Potato 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 the egg yolks, sugar, cornstarch, and also the limoncello in a bowl, mixing and blending all the ingredients very well.
Separately, I rehydrate the gelatin sheets in cold water, making sure they are well covered.
When the milk is hot, I pour it in a thin stream over the well-blended 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 thickened and creamy, I remove it from the heat and add the well-squeezed gelatin, mixing quickly to make the mixture uniform.
I cover the lemon custard with plastic wrap touching the surface and let it cool.
For the lemon curd, I can buy it at the supermarket or make my light recipe following this recipe!
When everything is ready, I assemble the diplomatic 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 place it in the fridge to rest before cutting it with a knife into classic single servings, dusting them generously with powdered sugar,
Decidedly delicious…
Enjoy and happy cooking!
Annalisa
P.S. This is the light lemon curd
Storage
Eat them quickly as soon as they’re made, but if you want to freeze them, follow these easy tips:
• chill the pastries well in the fridge for at least 3-4 hours
• place them on a tray lined with parchment paper, well 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 place an informative label on each one, and we can enjoy them within a maximum of 10 days.
FAQ
Source: Easy with Taste April 2025
