Description
A warm, rustic dessert featuring a tangy lemon custard baked under a golden puff pastry crust, perfect for sharing straight from the skillet.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet.
- In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, heavy cream, melted butter, and vanilla until smooth.
- Pour the lemon custard mixture into the prepared skillet.
- Unfold the puff pastry sheet and place it over the custard, trimming edges to fit if needed.
- Bake for 25-30 minutes, until pastry is puffed and golden and custard is set around edges.
- Let cool for 10 minutes, then dust with powdered sugar before serving warm.
Notes
You can customize the seasonings to taste.