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SERVES:
12 filled shells

INGREDIENTS:

• 2 boxes frozen puff pastry shells (6 to a box)


• 5-6 lemons (1 cup juice total)


• 1 1/3 cup white sugar


• 2 Tbs cornstarch


• 6 large eggs


• 2 egg yolks


• 2 sticks unsalted butter, room temperature


• Sliced almonds as needed (optionally toasted)


• Sliced strawberries as needed


• Fresh blueberries as needed


• Powdered sugar for garnish(optional)

PROCEDURE:

Defrost the puff pastry shells overnight in the fridge and then bake those according to the directions on the box.

To make the lemon curd you'll need 5-6 fresh lemons cut in half and squeezed through strainer....you need 1 cup of lemon juice total and then add that to a medium sized stainless steel mixing bowl with 1 1/3 cups white sugar, 2 Tbs cornstarch, 6 large eggs and 2 egg yolks and whisk to combine.

You'll need to cook that mixture over a double boiler by bringing 1-2 inches of water to a boil in a deep stainless pot and then placing the bowl with the lemon over the top, making sure the bowl isn't touching the water and whisking it regularly as it thickens up.

Once it has reached a nice pudding like consistency, whisk 2 sticks room temperature, unsalted butter into the mix a little bit at a time.

Then use a rubber spatula to push that mixture through a strainer into a mixing bowl, or deep plastic container, and place it into the fridge with a layer of plastic wrap pressed down on its surface to completely cool down.

Toast a handful of sliced almonds in a saute pan with a tiny bit of olive oil on medium heat on the stove top until they're golden brown and then season them with salt and take them out of the pan to cool

To serve, cut the tops out of the pastry shells (and gently scoop out some of the insides as well) fill the cups with some of the lemon curd, top with sliced strawberries and blueberries, the optional toasted almonds and powdered sugar.

HINTS:

This makes between 3-4 cups lemon curd. You could cut the recipe in half and just bake one box of pastry shells if you like.

Make the lemon curd a day ahead of time and chill overnight in the fridge….but don't bake the pastry shells until shortly before you serve them so that they will stay nice and crunchy.