Strawberry and Lemon Millefeuille

The Infinite Versatility of Lemon Curd

Rather I am talking about how you can make one simple preparation and then use it for several other dishes. Thereby you intelligently reduce the amount of time you actually spend in the kitchen and add some serious curb appeal to your meals.

Image for post
Image for post
Strawberry and Lemon Millefeuille, photo by Francois de Melogue

Recently I wrote a post about Nun’s Farts and 4 other glorious uses for choux paste, or pâte à choux in French. Choux paste can make profiteroles, eclairs, gougeres, and even can be mixed with mashed potatoes to make pommes Dauphine or potato puffs. It takes barely any more time to make a single batch as it does a double batch. Try making a fun dessert with half then mix the other half with potatoes. Versatility is the key.

Last week I made a seriously delicious blackberry milkshake with a lemon curd spiked whipped cream. My recipe for lemon curd ended up being way more than I needed for the shakes so I started thinking of what else I could make with it. I ended up with a fresh lemon tart and this strawberry and lemon millefeuille.

Image for post
Image for post

Millefeuille (pronounced meal foy), or thousand layers, is a rich dessert of several layers of crispy crunchy puff pastry layered with a pastry cream filling and/or fruit. In my version, I layered lemon curd, whipped cream, and ripe strawberries. If you do not have strawberries use other berries or even no berries.

Strawberry and Lemon Mille Feuille

Prep Time 10 minutes; Cook Time 10 minutes

Servings 4


  • 1 large egg beat
  • 1 cup lemon curd
  • 1 cup whipped cream
  • 1-pint ripe strawberries
  • 1/4 cup confectioners sugar optional


  1. Lay the semi-frozen puff pastry sheet out onto your counter. Using a sharp knife cut the puff pastry into 2" by 4" rectangles. Brush the tops with the egg and bake for 9 or 10 minutes, or until golden brown. Remove from the oven and let cool completely. You can do this step the day before but it is much better prepared the same day.
  2. Lay 3 pieces of puff pastry out in front of you. Brush 2 of the pieces each with 1 tablespoon of lemon curd and then 1 tablespoon of whipped cream. Cover the cream/curd layers with sliced strawberries and then top with the last piece of puff pastry. Dust with powdered sugar if you like

Recipe Notes

Lemon Curd

Prep Time 5 minutes


  • 4 large eggs
  • 1–1/4 cups granulated sugar
  • 6 ounces unsalted butter


Recipe Notes

Written by

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store