Lemon curd pistachio Mille-feuille Recipe

Name: Lemon curd pistachio Mille-feuille
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 2
Cuisine: Korean
Ingredients: Lemon Curd; 80ml Water; 60ml Lemon juice; 50g Sugar; 20g Corn starch; 15g Butter; 1/3 Lemon zest; 1 Egg yolk; Puff pastry; Whipped cream; Pistachio

Cooking TreePublished: 2022-07-30 Updated: 2022-07-0802.1K views

In Cooking Tree, we’re serving up delicious Lemon curd pistachio Mille-feuille, and we’ll show you how to make it from scratch.

I made a pretty Milfeuille topped with fresh lemon curd cream and lightly sprinkled with pistachios! I think the mood brightens because of the clear color.

Crispy puff pastry, sweet whipped cream, and fresh lemon curd cream go so well together. If you eat one layer at a time, you can eat neatly ^^

I really liked that the pistachios were chewy more than anything. Have fun watching it~♬ I put up a fresh lemon curd cream and made a pretty Mille-feuille that sprinkled with pistachio!

Follow along with the 📝 recipes below👇🏾👇🏾

Lemon curd pistachio Mille-feuille

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Rating: 5.0/5
( 94 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Lemon Curd

80ml Water

60ml Lemon juice

50g Sugar

20g Corn starch

15g Butter

1/3 Lemon zest

1 Egg yolk

Puff pastry

Whipped cream

Pistachio

Instructions

Put water, lemon juice, sugar, and cornstarch in a pot and boil until thickened, then remove from heat.

Add butter and lemon zest and mix until butter is melted, then add egg yolk and mix.

Transfer to another bowl and cover with cling wrap to cool.

Put the puff pastry on the oven pan and poke a hole with a fork.

Bake for 12 minutes in an oven preheated to 210 degrees.

Chop the pistachios into small pieces.

Cut out the baked pastry with a circular cutter.

Put whipped cream, lemon curd, and pistachios on the pastry. Repeat 2 times to build up.

Notes

Butter and egg yolk at room temperature for at least 1 hour

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