Lemon Puff Pastry

Lemon Puff Pastry


For the pastry
  • 1 sheet of ready roll all butter puff pastry
  • 1 large free range egg white
  • 2 tsp caster sugar (fine granulated)
  • the juice of 1/2 lemon
  • demerara sugar for sprinkling (turbinado)
For the filling:
  • 100g butter, softened (8 TBS)
  • 200g icing sugar, sifted (1 1/2 cups)
  • the finely grated zest of one unwaxed lemon
  • the juice of 1/2 lemon


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line several baking sheets with baking paper.  Set aside.
  2. Unroll your puff pastry. Cut it into rectangles roughly 1 inch by 3 inches in size. Place them onto the baking sheets, leaving some space in between each.
  3. Lightly whisk together the egg white,  sugar and lemon juice. You don't want it to turn foamy.  Using a pastry brush, brush some of this on top of each piece of pastry, then sprinkle each with some of the demerara sugar.
  4. Bake in the preheated oven for 12 to 15 minutes until golden brown. Don't let it burn, so keep an eye on it.
  5. Scoop off onto a wire rack to cool completely.
  6. To make the filling, beat together all of the ingredients until smooth.  Take care not to add too much lemon juice, you want a thick spreadable mixture.
  7. Split the baked pastries in half through the middle.  Spread a portion of the filling onto the bottoms of each one and top with the top pastry bit, sugared side up.
  8. Store any leftovers in an airtight container.

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