Lemon Raspberry Millefeuille

Name: Lemon Raspberry Millefeuille
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 4 eggs; 1 tablespoon cornstarch; 5 1/2 tablespoons unsalted butter (about 75 grams); 1/3 cup sugar (about 75 grams); 4 lemons; 1 3/4 ounces candied lemon peel (about 50 grams); 1 sheet puff pastry; Raspberry jam

Cuistorando @cuistorando

Lemon Raspberry Millefeuille

Cuistorando @cuistorando

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Ingredients

30 minutes

Serves 4 servings

4eggs
1 tablespooncornstarch
5 1/2 tablespoonsunsalted butter (about 75 grams)
1/3 cupsugar (about 75 grams)
4lemons
1 3/4 ouncescandied lemon peel (about 50 grams)
1 sheetpuff pastry
Raspberry jam

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Steps

30 minutes

1

Make the lemon curd (this version is intentionally less sweet)

Lemon curd
2

Cut the puff pastry into 16 squares and place a baking sheet on top to weigh them down
3

Bake at 410°F (210°C) for 10 minutes, then let cool
4

Spread lemon curd on 12 puff pastry squares and raspberry jam on the remaining 4 squares
5

Place a lemon curd square on a plate, add another lemon curd square on top, and finish with a jam square
6

Chill in the refrigerator for at least 2 hours