Make some coffee, and I’ll bring a nice tray of lemon cream squares! Today, I want to treat you with a super quick and delicious sweet treat! Delicious puff pastry squares filled with lemon cream. A simple and easy dessert to make. Just prepare a great cream, and you’re done!
I always have a roll of puff pastry in my fridge. You can make many tasty recipes, both sweet and savory. Just like this treat, perfect for those who have little time to spend in the kitchen. The cream is ready in 10 minutes, and in less than 40, the dessert is ready to bake! For the sweet tooth, you can fill the puff pastry squares with chocolate cream.
Let’s see the procedure to prepare these amazing lemon cream squares!
More easy and quick puff pastry recipes I recommend you try!
Puff Pastry Savories with Smoked Salmon and Robiola.
Cinnamon Puff Pastry Palmiers.
Savories with Spinach, Provola, and Smoked Bacon.
Apple Roses with Puff Pastry.
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 20 squares
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 quart whole milk
- 6 egg yolks (from medium eggs)
- 8 oz sugar
- 1 lemon (grated zest from one preferably organic lemon)
- 3 oz cornstarch (cornflour) (or all-purpose flour)
- 2 rolls puff pastry (rectangular)
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Saucepan
- 1 Whisk manual or electric
- 1 Baking Pan
Steps
Those who prefer can flavor the cream with vanilla, cinnamon, or orange zest.
Heat the milk over low heat in a saucepan.
Add the grated zest of one lemon (well washed).
I use the zest for a more intense flavor, but the peel is fine too.
In this latter case, remove it before the cream starts to thicken.
In a bowl, place the egg yolks from medium eggs.
Store the egg whites in the fridge; you can use them to make many treats like these delicious Soft Amaretti.
Add sugar to the yolks and beat vigorously with a manual whisk.
After a few minutes, incorporate the cornstarch (or all-purpose flour) and mix well.
Pour the hot (NOT BOILING) milk over the mixture.
Immediately stir with a manual whisk and then pour everything back into the saucepan.
Thicken the cream by stirring continuously for about 10 minutes.
As soon as the cream thickens and starts to simmer, turn off immediately.
Transfer the lemon cream to a container, preferably glass or ceramic.
Cover with plastic wrap and let cool.
While the cream cools, prepare the base for the cream squares.
Take a rectangular roll of puff pastry and place it on a baking pan.
Poke the surface with a fork to prevent it from puffing too much during baking.
Sprinkle generously with powdered sugar.
Bake in a preheated static oven at 350°F for about 15-20 minutes.
Once the puff pastry is baked, remove the pan from the oven, which you will leave on.
Pour all the cream over the base, leveling it with a spatula.
Leave the edges free all around to prevent the cream from spilling out during baking.
Cover with another roll of puff pastry, sealing it well along the edges.
Using a sharp knife, create decorative cuts on the pastry WITHOUT SINKING it.
Dust with powdered sugar and bake for about 30 minutes.
The cooking time may vary. When the surface is nicely golden, remove from the oven.
Let it cool completely before cutting the puff pastry.
Then, using a sharp knife, cut the cake into many squares.
Choose the size you prefer and place the squares on a plate.
Decorate with powdered sugar and refrigerate to set, or enjoy immediately.
The puff pastry squares with lemon cream are ready to be enjoyed!
A really simple puff pastry dessert but uniquely delicious!
Recipe and Photo by Gabry – all rights reserved
