Get ready to take your lemon custard puff pastry game to the next level! We’re talking about elevating that classic goodness with some chopped pistachios for that perfect crunch! The tangy lemon custard meets the buttery puff pastry, but wait, there’s more! The earthy vibes of the pistachios take it up a notch, making it the ultimate refreshing and indulgent dessert you won’t be able to resist. Trust me, you’re gonna savor every single bite of this absolutely delicious treat!
Ingredients!
Making the perfect homemade lemon custard is very easy and only needs a handful of ingredients that you probably already have at home. Follow my step by step process to get a silky smooth custard. You can use any milk. The cornstarch that we will add will help to thicken the custard to perfection. I tried this recipe with oat milk and it came out amazing!
For the Lemon Custard:
- 2 cups milk of choice (I used oat milk)
- 1 lemon peel
- 1/2 cup granulated sugar
- 1 egg + 2 egg yolks room temp
- 1 tsp vanilla extract
- 3 tablespoons cornstarch sifted to remove clumps
- 1/2 tsp lemon zest
- 2 tablespoons unsalted butter (If you only have salted butter, you can exclude the addition of salt)
- pinch of salt
For the Puff Pastry:
- 1 sheet of frozen puff pastry, thawed according to package instructions
- 1/4 cup chopped pistachios(optional)
- Powdered sugar, for dusting
Let’s Begin!
Lemon Custard
- Start by combining the milk and lemon peel in a medium saucepan over medium heat.
- When the milk starts to release steam, take off heat and let sit for 10 minutes. *Be very careful to watch this step as we do not want it to boil.*
- This step infuses the natural oils and flavor of the lemon into the milk.
- Next, whisk the eggs and sugar together for a couple of minutes and then add vanilla extract, sifted cornstarch, and salt.
- Continue to whisk for a few minutes or until the mixture starts to lighten in color.
Remove the lemon peel from the milk, and gradually add the milk into the egg mixture, whisking to combine.
Once, combine, add this mixture back into the saucepan and return to medium heat. Stir continuously until the mixture starts to thicken to a pudding-like consistency, then remove from heat and mix in butter and lemon zest.
- Transfer to a glass or ceramic bowl and cover with plastic wrap. Make sure that the plastic wrap is touching the top of the custard.
- This step ensures that the custard doesn’t from a hard layer on top.
- Let cool for 20 minutes and then refrigerate until it is ready to use.
- This custard can be stored and consumed for a few days after making.
Puff Pastry
While the lemon custard is cooling:
- Preheat your oven to the temperature indicated on the puff pastry package instructions.
- On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth any creases and create an even thickness.
- Cut the puff pastry sheet into rectangles or squares or cut out using a cookie cutter.
- I used a circular cutter.
- Place the pastry dough onto a parchment lined baking sheet and bake according the the package instructions, about 15-20 minutes until the edges start to brown.
- Remove the pastries from the oven and allow them to cool on a wire rack for a few minutes.
Assembly & Serving The Lemon Custard Pastry Puffs
- With a knife or your hands, split each piece of pastry in half.
- Using a piping bag or plastic ziploc bag with the tip cut off, spoon the lemon custard into the bag.
- Pipe desired amount over one half of the pastry.
- Sprinkle a generous amount of chopped pistachios over the custard and place the other half on top to close the pastry.
- Sift powerded sugar over the assembled pastry and top with more custard and pistachios
- Arrange the lemon custard puff pastries with chopped pistachios on a serving platter.
- Serve them as a delightful dessert or a sweet treat alongside a cup of tea or coffee.
- The combination of the tangy lemon custard, flaky puff pastry, and the delicate crunch of chopped pistachios is simply irresistible.
Voila!
With this recipe, you can easily create a heavenly lemon custard puff pastry that is sure to impress. The combination of zesty lemon and creamy custard, enveloped in delicate puff pastry along with crunchy and earthy pistachios, is a delightful treat for any dessert lover. Whether you’re serving it at a special occasion or simply treating yourself to a moment of indulgence, these pastries are guaranteed to please. Try them out and savor the sweet, tangy, and flaky goodness!
Lemon Custard Pastry Puffs w/ Chopped Pistachios
Elevate the classic lemon custard puff pastry by adding a delightful crunch with chopped pistachios. The combination of tangy lemon custard and buttery puff pastry, enhanced by the earthy flavor of pistachios, creates a dessert that is both refreshing and indulgent. Get ready to savor every bite of this delicious treat!
Equipment
- 1 medium saucepan
- 1 medium mixing bowl
- 1 whisk
- 1 medium glass or cermic bowl
- 1 large piece of plastic wrap
Ingredients
For the Lemon Custard
- * 2 cups milk of choice I used oat milk
- * 1 lemon peel
- * 1/2 cup granulated sugar
- * 1 egg + 2 egg yolks room temp
- * 1 tsp vanilla extract
- * 3 tablespoons cornstarch sifted to remove clumps
- * 1/2 tsp lemon zest
- * 2 tablespoons unsalted butter If you only have salted butter, you can exclude the addition of salt
- * pinch of salt
For the Puff Pastry:
- * 1 sheet of frozen puff pastry thawed according to package instructions
- * 1/4 cup chopped pistachios
- * Powdered sugar for dusting
Instructions
Lemon Custard
- Start by combining the milk and lemon peel in a medium saucepan over medium heat.
- When the milk starts to release steam, take off heat and let sit for 10 minutes. *Be very careful to watch this step as we do not want it to boil.This step infuses the natural oils and flavor of the lemon into the milk.
- Next, whisk the eggs and sugar together for a couple of minutes and then add vanilla extract, sifted cornstarch, and salt.
- Continue to whisk for a few minutes or until the mixture starts to lighten in color.
- Remove the lemon peel from the milk, and gradually add the milk into the egg mixture, whisking to combine.
- Once, combine, add this mixture back into the saucepan and return to medium heat. Stir continuously until the mixture starts to thicken to a pudding-like consistency, then remove from heat and mix in butter and lemon zest.
- Transfer to a glass or ceramic bowl and cover with plastic wrap. Make sure that the plastic wrap is touching the top of the custard.This step ensures that the custard doesn’t from a hard layer on top.
- Let cool for 20 minutes and then refrigerate until it is ready to use. This custard can be stored and consumed for a few days after making.
Puff Pastry
- While the custard is cooling, Preheat your oven to the temperature indicated on the puff pastry package instructions.
- On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth any creases and create an even thickness.
- Cut the puff pastry sheet into rectangles or squares or cut out using a cookie cutter.
- Place the pastry dough onto a parchment lined baking sheet and bake according the the package instructions, about 15-20 minutes until the edges start to brown.
- Remove the pastries from the oven and allow them to cool on a wire rack for a few minutes.
Assembly & Serving
- With a knife or your hands, split each piece of pastry in half.
- Using a piping bag or plastic ziploc bag with the tip cut off, spoon the lemon custard into the bag.
- Pipe desired amount over one half of the pastry.
- Sprinkle a generous amount of chopped pistachios over the custard and place the other half on top to close the pastry.
- Sift powerded sugar over the assembled pastry and top with more custard and pistachios
- Arrange the lemon custard puff pastries with chopped pistachios on a serving platter.
- Serve them as a delightful dessert or a sweet treat alongside a cup of tea or coffee.
- The combination of the tangy lemon custard, flaky puff pastry, and the delicate crunch of chopped pistachios is simply irresistible.
