Luscious Lemon Pastry Cream and Fresh Raspberry Turnovers
A perfect Spring dessert with dreamy, rich lemon pastry cream prepared ahead and then spread onto buttery sheets of puff pastry. Before being folded in half, pops of fresh raspberry get added to the filling and then baked to golden perfection. A true “WOW” experience attainable for even the most amateur of party hosts.
Lemon Pastry Cream
2 C whole milk
1 tsp vanilla extract
1 T plus 1 tsp finely grated lemon zest
2 tsp fresh lemon juice
6 egg yolks
1/2 C sugar
1/4 C flour, sifted
1/4 C unsalted butter, softened and cut into cubes
Whisk together the yolks, 1/4 C sugar, flour and salt in a bowl until smooth and thick.
Separately, place milk, 1/4 C sugar, vanilla, zest and lemon juice over medium heat and warm this mixture, while stirring, until steaming but not boiling.
At this point, while constantly whisking the yolk mixture, pour some of the hot milk into the yolks. Continue until just over half of milk is mixed into yolks. Then, pour the yolk portion into the remaining pot of milk mixture while whisking. Return this pot to the warm stovetop until boiling and thick while continually stirring all edges of the pot. Keep on heat for a minute at boiling then remove from stove and whisk in vanilla and cubed butter until incorporated.
Pour cream into a bowl and then place a sheet of plastic wrap on the entire surface of the cream to avoid a skin forming. Refrigerate until chilled. Use within 24 hours.
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