Why You’ll Love This Recipe

Here’s why you’ll fall in love with this Lemon Curd Mille-Feuille with Blueberries:

Bright and Refreshing: The combination of lemon curd and blueberries offers a vibrant, zesty contrast to the rich puff pastry.
Flaky and Crispy: The puff pastry provides a light, crispy texture that pairs wonderfully with the smooth, creamy curd.
Customizable: Whether you prefer neat layers or a rustic stack, this dessert can be assembled in your own unique style.
Impressive Yet Simple: This dessert is visually stunning yet easy to make, with components that can be prepared ahead of time.

Ingredients

For the Lemon Curd:

3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/4 cup unsalted butter, cut into cubes

For the Pastry:

1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tablespoon granulated sugar (optional, for topping)

Other:

1 pint fresh blueberries
Powdered sugar for dusting (optional)
Optional whipped cream or mascarpone for layering

Step-by-Step Instructions

1. Make the Lemon Curd

Whisk the egg yolks, sugar, lemon juice, and lemon zest in a medium saucepan until well combined.
Cook the curd: Place the saucepan over medium heat and stir constantly with a silicone spatula for 5 to 7 minutes until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
Finish and chill: Remove from heat and stir in the butter until fully melted and smooth. Transfer the curd to a bowl and press plastic wrap directly onto the surface. Refrigerate for at least 1 hour to cool and set.

2. Prepare the Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the puff pastry into equal rectangles (about 2×4 inches each). Place them on the prepared baking tray, prick each piece several times with a fork, and brush with egg wash. Sprinkle with granulated sugar if using.
Bake the pastry: Cover the pastry with another sheet of parchment paper and a second baking tray to weigh them down. Bake for 15 to 18 minutes, or until golden and crisp. Let the pastry cool completely on a wire rack.

3. Assemble the Mille-Feuille

Choose your style: You can go for the classic three layers, mini stacks, or a more rustic presentation.
Layer the pastry: Start with a layer of pastry, then spread with lemon curd and top with fresh blueberries. Optionally, add whipped cream or mascarpone between layers for extra richness.
Finish the stack: Add the final layer of pastry on top. Dust with powdered sugar for an elegant finish.

4. Serve

Serve immediately to maintain the crispness of the pastry, or refrigerate briefly before serving for a chilled treat.

How to Serve

Solo: Serve this mille-feuille as a refreshing and indulgent dessert on its own.
With Fresh Cream: Pair it with a dollop of whipped cream or mascarpone for added richness.
For Afternoon Tea: This dessert is perfect for serving alongside a warm cup of tea or coffee.
With Other Desserts: It also works beautifully as a complement to other fruity or creamy desserts.

Additional Tips

Assemble just before serving: For the best texture, assemble the mille-feuille right before serving to keep the pastry crisp.
Make in advance: The lemon curd and baked pastry can be prepared ahead of time and stored separately until assembly.
Customize your toppings: Feel free to add extra fruits like raspberries or a drizzle of honey for extra flair.

Recipe Variations

Raspberry Mille-Feuille: Swap blueberries for fresh raspberries for a slightly tangier flavor.
Coconut Whipped Cream: For a dairy-free option, use coconut whipped cream instead of regular whipped cream or mascarpone.
Spiced Lemon Curd: Add a pinch of ground ginger or cinnamon to the lemon curd for a warm spice twist.
Chocolate Drizzle: Drizzle melted dark chocolate over the assembled mille-feuille for an indulgent touch.

Nutrition Information

Serving Size: 1 piece
Calories: 266 per serving
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 122mg
Sodium: 103mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 31g
Protein: 4g

Conclusion

Lemon Curd Mille-Feuille with Blueberries is a delightful dessert that combines the crispness of puff pastry, the tartness of lemon curd, and the sweetness of fresh berries. Whether you opt for a classic layered style or a rustic presentation, this dessert is sure to impress with its vibrant flavors and elegant appearance. Perfect for any special occasion or just as a sweet treat, this mille-feuille is an unforgettable dessert that balances sophistication with simplicity. Enjoy every bite!

Lemon Curd Mille-Feuille with Blueberries: A Bright and Flaky Dessert

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Lemon Curd Mille-Feuille with Blueberries is a visually stunning and refreshing dessert that combines flaky puff pastry, tangy lemon curd, and sweet blueberries. It’s a perfect balance of textures and flavors.

Author: Amy
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 1.5 hours (including chilling time)
Yield: 6 servings
Category: Dessert
Method: Baking, Assembling
Cuisine: French
Diet: Vegetarian

Instructions

Make the Lemon Curd: Whisk the egg yolks, sugar, lemon juice, and lemon zest in a medium saucepan until well combined. Cook the curd over medium heat, stirring constantly for 5-7 minutes, until the mixture thickens and coats the back of a spoon. Do not let it boil. Remove from heat, stir in butter until fully melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 1 hour to set.
Prepare the Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the puff pastry into equal rectangles (about 2×4 inches each) and place them on the prepared baking tray. Prick each piece with a fork, brush with egg wash, and sprinkle with granulated sugar if using. Bake for 15-18 minutes, or until golden and crisp. Let cool completely on a wire rack.
Assemble the Mille-Feuille: Choose your style—classic layers, mini stacks, or a rustic presentation. Start with a layer of pastry, spread with lemon curd, and top with fresh blueberries. Optionally, add whipped cream or mascarpone between layers for extra richness. Finish with a top layer of pastry and dust with powdered sugar.
Serve: Serve immediately to maintain the crispness of the pastry, or refrigerate briefly for a chilled treat.