Here’s a simple and delicious Lemon Custard Slice (Krémes Style) recipe, inspired by the Hungarian “krémes” pastry but with a bright lemon twist:
Ingredients
For the Pastry Layers:
2 sheets of puff pastry (store-bought or homemade)
Powdered sugar, for dusting
For the Lemon Custard Filling:
2 cups (500 ml) milk
4 large egg yolks
½ cup (100 g) granulated sugar
3 tablespoons cornstarch
Zest of 2 lemons
¼ cup (60 ml) fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Glaze (optional):
½ cup powdered sugar
1–2 tablespoons lemon juice or milk
Instructions
Bake the Puff Pastry:
Preheat oven to 200°C (390°F).
Place the puff pastry sheets on a baking tray lined with parchment paper.
Prick them lightly with a fork to prevent excessive puffing.
Bake for 15–20 minutes or until golden brown.
Remove and let them cool completely.
Make the Lemon Custard:
In a saucepan, heat the milk over medium heat until just warm.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously (to temper the eggs).
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).
Remove from heat and stir in lemon juice, lemon zest, butter, and vanilla extract.
Let it cool slightly, then refrigerate until slightly firm.
Assemble the Slice:
Place one baked puff pastry sheet on a serving tray.
Spread the lemon custard evenly over it.
Top with the second puff pastry sheet.
Dust with powdered sugar or drizzle with lemon glaze.
Chill and Serve:
Refrigerate for at least 1–2 hours before slicing.
Cut into squares or rectangles and enjoy a creamy, zesty treat!
🍋 Tip: For extra indulgence, you can add a thin layer of whipped cream on top of the custard before placing the second puff pastry sheet.
If you want, I can also give you a foolproof shortcut version that uses only one sheet of puff pastry and a no-bake lemon custard, so it’s faster and just as tasty.
