Lemon Curd
  • 1/3 cup SweetLeaf® SugarLeaf®
  • 1/2 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®
  • 4 egg yolks
  • 1 Tbsp. lemon zest (2 medium lemons)
  • 4 oz. fresh lemon juice (2-3 medium lemons)
  • 4 oz. butter, cubed and chilled
  • Macerated Raspberries
  • 2 tsp. SweetLeaf® SugarLeaf®
  • 2 pints fresh raspberries
  • 1/2 tsp. vanilla extract
  • Whipped Cream
  • 1 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®
  • 2 cups heavy cream, chilled
  • 1 tsp. vanilla extract
  • Puff Pastry
  • 2 Tbsp. SweetLeaf® SugarLeaf®
  • 1 square of puff pastry, defrosted
  • 1 egg
  • 1 Tbsp. water
  • Directions

    Lemon Curd

    Set up a double boiler by heating water in a pot and finding a heat-proof bowl that fits snugly on top of the pot without touching the surface of the water below.

    Combine the egg yolks, SugarLeaf®, lemon zest, and lemon juice in the bowl and heat over the boiling water, whisking constantly, until the mixture begins to thicken, about 10-20 minutes.

    Once the curd is thick enough to coat the back of a spoon, strain it into a storage container and mix in the butter and SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® until fully combined. Place a layer of plastic wrap directly onto the surface of the curd to prevent a film from forming.

    Chill completely before assembling the millefeuille.

    Macerated Raspberries

    Cut the raspberries in half and combine in a bowl with the SugarLeaf and vanilla extract. Mix to combine and set aside to chill for at least 30 minutes.

    Whipped Cream

    Combine all ingredients in a mixing bowl and whip at medium speed until cream has thickened to stiff peaks. Set aside to chill.

    Puff Pastry

    Thaw puff pastry sheet at room temperature until easy to handle. Preheat the oven to 400°F.

    Unfold the puff pastry sheet and, using the creases as guidelines, cut the sheet into 12 rectangles and place them on a lightly greased cookie sheet.

    Whisk the egg and water together to create an egg wash. Lightly brush it on top of each puff pastry piece. Evenly sprinkle the SugarLeaf on top of the puff pastry. Bake for 15-20 minutes, until golden brown.

    Once the pastry has cooled, split each piece in half so that you now have 24 layers of puff pastry. Set aside 8 of the top pieces of puff pastry. Allow to cool completely before assembling.

    Millefeuille Assembly

    Each millefeuille will contain three layers of puff pastry and two layers each of the lemon curd and macerated raspberries.

    Start by taking one piece of puff pastry and spoon some of the lemon curd on top, spreading it out evenly into a 1/8-inch layer. Top the curd evenly with raspberries and then place a second layer of puff pastry on top.

    Spread on a second layer of lemon curd, followed by more raspberries, and then one of the reserved top pastry layers.

    Pipe the chilled whipped cream on top of the last layer of puff pastry. Serve, and enjoy!

    Nutrition Facts

    • Serving Size: 1 millefeuille
    • Calories per serving: 555
    • Total fat: 30g
    • Sodium: 230mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Sugars: 10g
    • Protein: 7g
    • Vitamin A: 28%
    • Vitamin C: 40%
    • Calcium: 8%
    • Iron: 7%

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