Lemon Mille Feuille Recipe

Lemon Mille Feuille Recipe

Ingredients: Serves 8

375 g/13 oz/1 packet of puff pastry (paste), thawed if frozen
225 g/8 oz apricot jam (conserve)
60 ml/4 tbsp water
300 ml double (heavy) cream

300 ml lemon curd
Lemon juice (optional)
Crystallized (candied) lemon slices and angelica leaves, to decorate

Method:

Roll out the pastry thinly and cut two 23 cm/9 in rounds. Using a small tea plate, cut out the centre to leave two rings. Place on dampened baking (cookie) sheets and bake in a preheated oven at 220C/425F/gas mark 7 for about 10 minutes until risen, crisp and golden. Meanwhile, re-knead the inner circles, roll out and cut into a 23 cm/ 9 in round. Cut some stars, half moons or other shapes out of the trimmings and place beside the pastry round on a dampened baking sheet. Bake for about 15 minutes until crisp and golden. Transfer all the pastry pieces to wire racks to cool.


When cold, warm the apricot jam and water in a saucepan. Place the complete round on a serving plate and brush with a little jam. Top with one ring and brush again. Top with the remaining ring. Brush with more jam and arrange the pastry shapes round the top. Brush again with any remaining glaze. Whip the cream until peaking and reserve about a third for decoration.


Fold the lemon curd into the remainder and spike with lemon juice, if liked. Spoon into the pastry ring. Decorate with the remaining whipped cream, crystallized lemon slices and angelica leaves and chill until ready to serve.


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