Your Cart is Empty
These look fancy but they are so simple to put together the kids could do it! Meyer Lemon Curd makes this next level and using the delicious hand made version from Just Jan's makes it simple. If you've got access to Meyer Lemons and the time to make your own, I recommend using the recipe by Alice Waters. If you don't have time, and Meyer Lemons available this delectable Meyer Lemon Curd is the next best thing. It's the perfect balance of sweet and tart and you won't have to separate a single egg.
One of the absolute favorite citrus fruits specific to the California coast is the Meyer lemon. The taste is very unique. It is less acidic than the Eureka lemon commonly found in the supermarket and has a slightly sweet, almost orangey flavor that lends perfectly to everything from drinks to deserts.
Chefs like Alice Waters have long celebrated the virtues of this unique fruit, and it is considered so historically important that it has been board onto the Slow Food Ark of Taste.
Read about the amazing history of Meyer Lemons Here.
Mille Feuille (pronounced Meel-Foy) literally means thousand layers and is also known as a napoleon. This fancy french pastry has been around for hundreds of years and typically includes pastry cream or a custard between layers of lighter than air pastry sheets and topped with powdered sugar, icing or whipped cream. Here' we've replaced the pastry cream with delicious lemon curd for a lighter summer desert that comes together very quickly and with only 11 minutes of baking.
1 package of puff pastry thawed
1 jar of Meyer Lemon Curd
1 cup of powdered sugar
Preheat oven to 400 degrees.
It is very important that the puff pastry be thawed but very cold. Keep it in the refrigerator until you are ready to use it. Prepare a large cutting board with a light dusting of flour. Lay the pastry sheet on top of the cutting board and roll the sheet into a 16x12 inch rectangle using a floured rolling pin.
Using a ruler cut the pastry sheet into 2 inch by 4 inch rectangles. Cover with a sheet of parchment and place the cut pastry back into the refrigerator for 5 minutes to firm up.
Using a knife or small spatula carefully place the rectangles on a parchment lined baking sheet a half inch apart. Cover them with another sheet of parchment and then place another baking sheet on top as a weight.
Bake for 11 minutes. Remove from the oven and allow to cook for 5-10 minutes.
Assemble the Mille Feuille by spreading a layer of meyer lemon curd between layers of puff pastry. The 4th layer is the top.
Sprinkle the assembled Mille Feuilles with powdered sugar.
Comments will be approved before showing up.
