Dairy-Free Lemon Raspberry Puffs

• 1/2 cup fresh squeezed lemon juice
• 6 egg yolks
• 1 cup sugar
• 2 1/2 tsp fresh lemon zest
• 1/2 cup vegan butter (if you don’t have a dairy allergy, you can use real butter)

Directions to Make Homemade Dairy-Free Lemon Curd

• Separate the egg yolks from the egg whites (suggestion: save the egg whites to make yourself an omelette)
  
• Wash 1-2 lemons, depending on the size of the lemons, dry with paper towel and zest the yellow part of the lemon rind using the smallest holes on a box grater or, better/easier, use a microplane zester. Be careful not to get the white part (pith) of the lemon rind – it’s quite bitter. Zest enough for 2 1/2 tsp of lemon zest for the recipe.
• Cut the lemon(s) in half and juice into a liquid measuring cup or bowl until you have 1/2 cup. Note: if you are a tad shy and run out of lemons, add a little water or bottled lemon juice to get you to 1/2 cup of liquid.
• Combine all of the ingredients (except the vegan butter) in a saucepan on the stove. Whisk constantly until you bring it to a boil.
• As soon as it comes to a boil, turn your burner down to medium-low and continue whisking until it thickens. It will also turn a brighter yellow.
• After it has thickened, pull the pan off the burner and add the vegan butter, cut into pieces. Stir/whisk it in and then set aside to cool.
• When it’s cooled, it’s ready to eat.
  

NOTE: This lemon curd recipe calls for FRESH lemon juice and FRESH lemon zest. If you’re desperate, you can use lemon zest in a jar and lemon juice in a bottle, but I promise you that the little bit of extra work it takes to use the fresh lemon juice and zest is worth it and makes all the difference in taste!!!

To see step-by-step instructions with photos, click on over to my lemon curd recipe page. It makes enough for this dessert with leftovers to spare.

Ingredients to Make Lemon Raspberry Puffs

• Lemon curd (as much or as little as you prefer … I used about 3/4 cup)
• 1 sheet of puff pastry (I use frozen puff pastry I buy at the store and thaw it)
• Raspberries (1/2 cup to full cup)
• Powdered sugar
• 2 Tbsp melted butter (I use a dairy-free/vegan “butter”)

Directions to Make Lemon Raspberry Puffs

• Make the lemon curd and cool (or use lemon curd from a jar)
• Thaw the puff pastry in refrigerator (cold but not frozen is better than room temperature)
• Preheat oven to 400 degrees F
• Cut the puff pastry sheet into 12 squares and place onto cookie sheet lined with parchment paper
• Melt the butter/vegan “butter” and brush on top of the puff pastry squares
• Bake at 400 degrees F for 13-15 minutes (14 was perfect in my oven); be careful to not let them burn
• Let cool
• Spread lemon curd on top of each and top with one or more raspberries (reserve the other raspberries to serve on the side with the puffs)
• Dust with powdered sugar and enjoy!

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