Ingredients Jump to Instructions ↓

  1. 6 Pepperidge Farm Frozen Puff Pastry (Patty) Shells

  2. 1 cup sugar, divided

  3. 5 Tablespoons all-purpose flour Pinch salt

  4. 2 large eggs, separated

  5. 1-1/4 cups water

  6. 2 Tablespoons butter

  7. 1/4 cup fresh lemon juice

  8. 1 Tablespoon grated lemon zest

  9. 1/4 teaspoon pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Preparation: Bake puff pastry patty shells according to package directions and cool completely. In nonreactive top of a double boiler, combine 3/4 cup sugar, flour, salt, and 2 egg yolks. Gradually stir in water and cook over medium heat, stirring constantly, until mixture thickens. Place over simmering water in bottom part of double boiler and cook, stirring occasionally, about 10 minutes. Remove from heat and stir in butter, lemon juice, and zest. Cool to room temperature, stirring occasionally to keep a skin from forming. While custard is cooling, preheat oven to 350 degrees and make meringue by beating 2 egg whites on medium speed of an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar a tablespoon at a time. Switch to high speed and beat until egg whites are firm. Beat in vanilla extract. You will want to remove caps and any soft innards from patty shells before filling with custard. Divide lemon custard among 6 prepared patty shells. Cover with meringue and bake in center of oven about 10 minutes, or until meringue is beginning to brown and is firm. Cool before serving at room temperature. Yield: 6 servings Per serving (with whipped topping): 444 calories, 39 percent calories from fat, 19 grams total fat, 81 milligrams cholesterol, 6 grams saturated fat, 6 grams protein, 62 grams carbohydrates, 2 grams total fiber, 242 milligrams sodium. Recipe Source: The Margaret Rudkin Pepperidge Farm Cookbook by Margaret Rudkin (Grosset & Dunlap) Reprinted with permission.


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