Strawberries complement a lemon curd filling encased in a delicate pastry shell.
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1 sheet frozen puff pastry, thawed
1 large Land O Lakes® Egg (yolk only) slightly beaten
2/3 cup sugar
1/2 cup Land O Lakes® Butter
1/4 cup lemon juice
3 large Land O Lakes® Eggs (yolks only)
1 tablespoon cornstarch
1 tablespoon freshly grated lemon zest
1 pint strawberries, hulled, cut in half
Land O Lakes® Heavy Whipping Cream whipped, sweetened
Roll out pastry on lightly floured surface into 14x9-inch rectangle. Cut out 8-inch circle from dough. Cut 6 circles with 2-inch round cookie cutter from remaining dough. Cut 2-inch circles in half.
Sprinkle ungreased baking sheet with cold water; place 8-inch circle onto baking sheet. Brush pastry with beaten egg yolk; prick dough with fork. Place half-circles around outside edge of pastry. Brush with remaining egg yolk. Refrigerate 15 minutes.
Heat oven to 425°F.
Bake 15-17 minutes or until golden brown. Cool completely.
Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-6 minutes or until mixture comes to a full boil. Boil 1 minute. Cover surface with plastic food wrap; cool to room temperature. Pour filling into pastry; refrigerate 2-3 hours or until firm
Arrange strawberries on top of filling and garnish with sweetened whipped cream.
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Yum! I altered a little by using puff pastry shells with the lemon filling inside and whip cream and strawberries on top. Thank you for sharing!