Lemon curd and blueberry mille feuille

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

  • 1 hr 15 mins cooking
  • Makes 6 Item
  • Print


Lemon curd and blueberry mille feuille
  • 3 sheets fillo pastry
  • 1 egg white, beaten lightly
  • 1/4 cup (40g) icing sugar
  • 185 gram ghee
  • 500 gram blueberries
  • 2 egg yolks
  • 1/4 cup (55g) caster sugar
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 60 gram cold unsalted butter, chopped coarsely


Lemon curd and blueberry mille feuille
  • 1
    Make lemon curd. Whisk egg yolks and sugar in a small heatproof bowl until pale and thickened slightly. Whisk in rind and juice; stir over a small saucepan of simmering water about 10 minutes or until mixture coats the back of a spoon. Remove from heat; gradually whisk in butter, piece by piece, until combined between additions. Cool.
  • 2
    Brush one sheet of pastry with a little of the egg white; top with remaining two pastry sheets, brushing between each with a little more egg white. Cut 18 x 4cm x 10cm rectangles from pastry. Dust both sides of rectangles with 2 tablespoons of the sifted icing sugar.
  • 3
    Heat ghee in medium frying pan; cook pastry, in batches, until browned lightly and crisp. Drain on absorbent paper towel.
  • 4
    Drop a teaspoon of lemon curd onto centre of six serving plates; top each with one pastry piece. Divide half the lemon curd and half the berries over pastry. Top each with another pastry piece, then remaining curd and berries; top with remaining pastry. Serve dusted with remaining sifted icing sugar.


Ghee is a type of clarified butter; it’s available from the refrigerated section at supermarkets.

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