Lemon curd and blueberry mille feuille

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.
lemon curd and blueberry mille feuille
6 Item
1H 15M



1.Make lemon curd. Whisk egg yolks and sugar in a small heatproof bowl until pale and thickened slightly. Whisk in rind and juice; stir over a small saucepan of simmering water about 10 minutes or until mixture coats the back of a spoon. Remove from heat; gradually whisk in butter, piece by piece, until combined between additions. Cool.
2.Brush one sheet of pastry with a little of the egg white; top with remaining two pastry sheets, brushing between each with a little more egg white. Cut 18 x 4cm x 10cm rectangles from pastry. Dust both sides of rectangles with 2 tablespoons of the sifted icing sugar.
3.Heat ghee in medium frying pan; cook pastry, in batches, until browned lightly and crisp. Drain on absorbent paper towel.
4.Drop a teaspoon of lemon curd onto centre of six serving plates; top each with one pastry piece. Divide half the lemon curd and half the berries over pastry. Top each with another pastry piece, then remaining curd and berries; top with remaining pastry. Serve dusted with remaining sifted icing sugar.

Ghee is a type of clarified butter; it’s available from the refrigerated section at supermarkets.


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