Sometimes I feel like a mad scientist as I play around with things in the kitchen. I gave this one a few tries until I was happy. I originally tried this using filo dough….I didn’t like the results so I changed it to puff pastries. Easier to work with and tastes delicious too. These would be a perfect accompaniment to your cup of tea or coffee. These are low in sugar but you can always use “real” sugar to make yours too.
What You Need
1 Cup granulated sugar substitute ( or regular sugar)
1/4 Cup sugar (optional)
3 Tbsp. corn starch
3 Tbsp. Gelatin powder
2 1/2 Cups milk
1/4 tsp. Vanilla
3 Egg yolks, lightly beaten (set whites aside)
3 Tbsp. fresh lemon zest (extra for garnish, optional)
1/4 tsp. Salt
1/2 Cup freshly squeezed lemon juice
2 Tbsp. unsalted butter (softened-room temperature)
I Package ( 6) puff pastry shells (from your local bakery, or markets freezer section)
3 Mixing bowls
whipped topping ( optional)
Before You Start: Prepare puff pastries according to directions ( use basting brush to brush pastries with egg whites before baking) .When they are gold brown let cool and then cut out the centers. Do not cut through to the bottoms. Set aside for filling later. Note-This recipe requires refrigeration prior to serving.
Lets Make It! In a mixing bowl combine sugar substitute, ( sugar), butter, salt , corn starch and gelatin and mix well with electric mixer on medium high speed until well blended. In another bowl combine milk, vanilla, egg yolks, zest, and salt and whisk until smooth. Add wet ingredients into dry ingredients slowly, beating on low speed until well incorporated. Pour the whole mixture into a saucepan and cook over medium heat, stirring frequently, cook for about 15 minutes or until thickened. Remove from heat and pour into a deep dish or bowl and cover with cling wrap. Make sure the cling wrap touches the surface of the lemon filling; this will keep it from developing a skin. When cooled and thickened (about 2 hours) Scoop into cups,. if desired add a dollop of whipped cream and sprinkle with a bit of lemon zest to serve.
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