Ingredients:

  • 1 package (400g) high-quality all-butter frozen puff pastry, thawed
  • 2 Tablespoons (25g) granulated sugar (for dusting pastry)
  • 2 cups (475ml) whole milk
  • 100g granulated sugar, divided (for cream)
  • 4 large egg yolks
  • 30g cornstarch
  • Zest of 2 large lemons
  • 60ml fresh lemon juice
  • 2 Tablespoons (28g) unsalted butter, cut into cubes
  • ½ teaspoon vanilla extract
  • 1 cup (120g) confectioners' (icing) sugar, sifted
  • 3–4 Tablespoons fresh lemon juice (for glaze)

Instructions:

  1. Infuse Milk: Gently heat whole milk and half the sugar in a saucepan until just simmering. Remove from heat and stir in lemon zest. Let steep for 15 minutes, then strain out zest.
  2. Temper Yolks: In a separate bowl, whisk egg yolks, remaining sugar, and cornstarch until pale and thick (ribbon stage).
  3. Combine and Thicken: Slowly whisk half of the hot milk mixture into the yolk mixture to temper. Return the tempered mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly and vigorously, until the mixture comes to a boil and thickens significantly. Cook for 1 minute after boiling point is reached.
  4. Finish Cream: Remove from heat. Whisk in butter, lemon juice, and vanilla until smooth. Transfer cream to a shallow dish, press plastic wrap directly onto the surface, and chill for at least 3 hours until completely cold and firm.
  5. Bake Prep: Preheat oven to 400°F (200°C). Roll the thawed puff pastry slightly thinner (about 1/8 inch or 3mm thick). Trim to a uniform rectangle (approx. 10x15 inches).
  6. Dock & Weight: Place pastry sheets on lined baking trays. Prick (dock) the entire surface evenly with a fork. Place another sheet of parchment and a second baking tray on top of the pastry to weight it down.
  7. Bake Layers: Bake for 15 minutes. Remove the top tray/weight. Sprinkle the pastry evenly with granulated sugar. Return to the oven, reduce heat to 375°F (190°C), and bake for another 10–15 minutes until deeply golden brown and crisp.
  8. Cut Pastry: While still slightly warm, carefully trim the baked pastry into three identical, neat rectangles. Set aside to cool completely.
  9. Assemble: Once chilled, whisk the Lemon Crème Pâtissière until smooth and pipeable. Place the first pastry rectangle on a platter, spread half the cream evenly. Top with the second rectangle, spread the remaining cream, and finish with the final pastry layer.
  10. Glaze & Serve: Whisk the confectioners' sugar and lemon juice together until smooth and pourable. Drizzle generously over the top layer and allow the glaze to set slightly. Using a sharp, serrated knife, gently slice into individual portions just before serving.