Sour Cream Lemon Puff Pastry Shells
Make your own curd: Take 2-3 fresh lemons cut in half; squeeze through a strainer. Take 1/2 cup of lemon juice, adding to a medium sized stainless steel mixing bowl with 2/3 cup white sugar, 1 Tbs cornstarch, 3 large eggs and 1 egg yolk; whisk to combine. Cook mixture over a double boiler by bringing 1-2 inches of water to a boil in a deep stainless pot, placing the bowl with the lemon mixture over the top. Make sure the bowl isn’t touching the water and whisk regularly as it thickens. Once it is thick, whisk in 1 stick (1/2 cup) unsalted butter, a little bit at a time. 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. (Makes 1-2 cups of curd).
Ingredients
- 1 box frozen Pepperidge Farm® Puff Pastry Shells
- Cinnamon and sugar, 1 Tb. of each
- 1 10 oz. jar lemon curd
- 1/2 cup sour cream
- Fresh berries, such as raspberries, blueberries, or blackberries
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat oven to 425. Bake the Pepperidge Farm® Puff Pastry Shells according to the directions on the box, for 20 minutes, sprinkling with cinnamon sugar before baking.
- Allow to cool for 5 minutes. (Bake shortly before serving so they stay fresh and crunchy).
- Mix the lemon curd (whether using pre-made or homemade recipe) with the sour cream.
- To serve, gently scoop out the center of the shells, filling the shells with the lemon mixture.
- Top with 3 fresh berries and a few sliced almonds. Serve.