Lemon Berry Puffs Recipe

Name: Lemon Berry Puffs
Prep time: 30 min
Cook time: 42 min
Total time: 72 min
Yield: Serves 1 or more
Ingredients: 2 cups mixed berries (fresh or frozen); Granulated Sugar; 1/2 cup lemon juice; 2 tablespoons cornstarch; 1 package (14.1 oz) puff pastry; Pastry Shells; 2 large eggs; 1 large egg yolk; Pinch of salt; 2 tablespoons butter; Whipping Cream; Powdered sugar, for dusting

These irresistible Lemon Berry Puffs are the perfect dessert for any occasion! Easy to make with store-bought vol-au-vent shells or from scratch, these delightful pastries combine a tangy lemon filling with a sweet berry sauce. Impress your family and friends with this elegant yet surprisingly simple recipe. Perfect for parties, or a special family treat.

Prep Time 30 mins

Cook Time 42 mins

Calories 302.7 kcal

Protein 6g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Berry Puffs

2 cups mixed berries (fresh or frozen)
Granulated Sugar
1/2 cup lemon juice
2 tablespoons cornstarch
1 package (14.1 oz) puff pastry
Pastry Shells
2 large eggs
1 large egg yolk
Pinch of salt
2 tablespoons butter
Whipping Cream
Powdered sugar, for dusting

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How to Make Lemon Berry Puffs

**Berry Sauce:**
In a medium saucepan, combine 2 cups mixed berries (fresh or frozen), 1/2 cup granulated sugar, 1/4 cup lemon juice, and 2 tablespoons cornstarch.
Whisk until the cornstarch is fully dissolved.
Bring the mixture to a boil over medium heat, stirring constantly, until thickened (about 2-3 minutes).
Remove from heat and let cool completely to room temperature.
**Pastry Puffs (Small):**
Preheat oven to 425°F (220°C).
Roll out one package (14.1 oz) of puff pastry to 1/8 inch thickness.
Use a 3-inch cookie cutter or knife to cut out 24 rounds.
Place rounds on an ungreased baking sheet.
Bake for 10-12 minutes, or until puffed and golden brown.
Let cool completely on a wire rack.
**Pastry Puffs (Large - using vol-au-vent shells):**
Bake vol-au-vent shells according to package directions.
Cool completely. Carefully remove the tops.
**Lemon Filling:**
In a small, heavy saucepan, whisk together 1/2 cup lemon juice, 2 large eggs, 1 large egg yolk, 1/2 cup granulated sugar, and a pinch of salt.
Cook over medium-low heat, whisking constantly, for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in 2 tablespoons of butter until smooth and creamy.
Cover the surface with plastic wrap to prevent a skin from forming and cool completely.
Gently fold in 1/2 cup heavy cream (or reserve for dolloping on top).
**Assembly:**
If using small puffs, carefully slice each puff in half horizontally.
Fill the bottom half of each puff (or vol-au-vent shell) with lemon filling.
Top with a spoonful of berry sauce.
If using cream, dollop on top of the berry sauce.
Top with the puff top (or replace vol-au-vent top).
Dust with powdered sugar.
Yields: 6 large vol-au-vents or 24 small puffs