Aerated Puff Pastry with Lemon Filling
A light and airy pastry filled with a tangy lemon curd, perfect for a springtime dessert.
Ingredients
- ●1 package (14 oz) Puff pastry, thawed
- ●1 cup Granulated sugar
- ●4 Large eggs
- ●2 tablespoons Freshly squeezed lemon juice
- ●1 tablespoon Lemon zest
- ●1/2 cup Unsalted butter, softened
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 3
Transfer the pastry to the prepared baking sheet.
- 4
In a small bowl, whisk together the sugar, eggs, lemon juice, and lemon zest.
- 5
Spread the lemon mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
- 6
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 7
Brush the pastry with the softened butter.
- 8
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- 9
Remove from the oven and let cool on a wire rack for 10 minutes.
- 10
Serve warm, dust with powdered sugar if desired.