Lemon Berry Puffs

Prep Time
Cook Time
Ready In

"These are so delicious!! Great company dessert or just for the family to enjoy, very easy to do especially if you use frozen vol-au-vent shells. "

Original is 24 servings


  • Serving Size: 1 (41.8 g)
  • Calories 171.7
  • Total Fat - 13.3 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 27.3 mg
  • Sodium - 74.8 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.1 g
  • Protein - 2.2 g
  • Calcium - 20.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Berry Sauce: Make a slurry with the lemon juice and cornstarch. Bring the berries, sugar, lemon juice and cornstarch slurry in a saucepan to a boil over medium heat, stirring, until thickened. Cool to room temperature, set aside.

Step 2

Puffs: To make small puffs - Preheat oven to 425°F Roll the pastry thinly; cut into 24 - 3 inch rounds. Transfer rounds to ungreased non stick cookie trays. Bake 10 to 12 minutes or until puffed and golden; cool completely. Larger Puffs:. Bake vol-au-vent shells according to directions on box. Cool completely, remove tops to cool too.

Step 3

Lemon Filling:. Cook lemon juice, eggs, egg yolk, sugar and salt in a small, heavy saucepan over medium low heat, whisking for 10 minutes or until thickened. Whisk in butter until thick and creamy. Remove from heat. Cover the surface with a piece of wax paper or plastic wrap and cool completely. Fold in cream, or reserve cream to dollop on top under hat.

Step 4

To Assemble:. If using small puffs, halve pastry puffs horizontally. Top the bottom half with lemon filling, or fill vol-au-vent, spoon berry sauce over and top with top of puff or if using cream here, dollop on top of berry sauce and top with puff top. Sprinkle with icing sugar. Makes 6 large vol-au-vents or 24 small rounds.


No special items needed.

1 Reviews


I used fresh berries instead of frozen. This dessert is yummy with a great flavor combo from the lemon and berries. We had whip cream on top and owwwed and awwwed while we ate it! Next time I will use ice cream on top.


review by:
(1 Sep 2019)

You'll Also Love