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Lemon Custard Millefeuille with layers of crisp pastry and creamy lemon filling
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Lemon Custard Millefeuille

A delightful dessert featuring layers of crispy puff pastry and luscious lemon-infused custard, topped with airy whipped cream.
Prep Time30 minutes
Cook Time20 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: French
Keyword: Dessert Recipe, Lemon Custard, Lemon Dessert, Millefeuille, Puff Pastry
Servings: 8 servings
Calories: 320kcal

Ingredients

For the Puff Pastry and Topping

  • 2 sheets puff pastry (thawed) Make sure it is thoroughly thawed before baking.
  • Powdered sugar, for dusting

For the Lemon Custard

  • 500 ml whole milk Heat with lemon zest for flavor.
  • 100 g sugar
  • 3 large egg yolks
  • 40 g cornstarch
  • 1 tsp vanilla extract
  • 60 ml Limoncello Can substitute with lemon juice for a non-alcoholic version.
  • 1 tbsp lemon zest Use fresh for best flavor.

For the Whipped Cream Layer

  • 250 ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp lemon extract

Instructions

Preparation

  • Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
  • Poke the pastry sheets using a fork to prevent bubbling during baking. Place them on the tray and bake until they turn golden brown, about 15-18 minutes. Allow the pastry to cool completely after baking.

Making the Lemon Custard

  • In a saucepan, heat the whole milk with lemon zest until it reaches a gentle boil.
  • While the milk heats, whisk the egg yolks with the sugar and cornstarch in a separate bowl until well combined.
  • Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously to avoid curdling the eggs.
  • Return the combined mixture to the pot and cook over medium heat, stirring constantly until thickened, coating the back of a spoon.
  • Once thickened, remove from heat and stir in the vanilla extract and Limoncello. Allow the custard to cool.

Whipping the Cream

  • In another bowl, whip the heavy cream with the powdered sugar and lemon extract until stiff peaks form.

Assembling the Dessert

  • To assemble, place one puff pastry sheet on a serving tray. Spread a thick layer of lemon custard over it, followed by a generous layer of whipped cream.
  • Place the second puff pastry sheet on top, and repeat the layering with custard and whipped cream.
  • Finish with a final layer of whipped cream on top. Dust generously with powdered sugar and garnish as desired.
  • Chill the assembled dessert in the refrigerator for at least 2 hours before slicing and serving.

Notes

For added flavor, increase the lemon zest or add lemon juice. Consider sprinkling crushed almonds or hazelnuts between layers for crunch. Store leftovers in the refrigerator for up to three days.