I adore puff pastry, especially because many commercial brands are dairy-free or even vegan. When a recent sweet craving hit and my pantry was light, I pulled together frozen puff pastry, some fresh raspberries and a batch of dairy-free lemon curd from the freezer. The result: easy, elegant, and utterly delicious dairy-free lemon raspberry puffs.
A well-stocked freezer and a few fresh ingredients are all you need to turn a craving into a quick, impressive dessert. If you don’t want to make lemon curd from scratch, look for a store-bought lemon curd that fits any dietary needs you have. Otherwise, follow the simple homemade lemon curd method below to get bright, fresh flavor.
Dairy-Free Lemon Raspberry Puffs: Making the Lemon Curd at Home
Ingredients for Homemade Dairy-Free Lemon Curd
- 1/2 cup freshly squeezed lemon juice
- 6 egg yolks
- 1 cup sugar
- 2 1/2 tsp fresh lemon zest
- 1/2 cup vegan butter (or regular butter if not dairy‑sensitive)
Directions to Make Homemade Dairy-Free Lemon Curd
- Separate the egg yolks from the whites (reserve the whites for another use).
- Wash and dry 1–2 lemons, then zest the yellow rind using a microplane or fine grater, avoiding the bitter white pith. You need about 2 1/2 teaspoons of zest.
- Cut the lemons and squeeze until you have 1/2 cup of juice. If needed, add a splash of water to reach the measurement.
- In a saucepan, whisk together the lemon juice, egg yolks, sugar and lemon zest. Stir constantly over medium heat until it comes to a gentle boil.
- Reduce heat to medium-low and continue whisking until the curd thickens and becomes a brighter yellow.
- Remove the pan from heat and whisk in the vegan butter, piece by piece, until smooth. Set aside to cool.
- Once cooled, the lemon curd is ready to use or store.
Note: Fresh lemon juice and zest make a big difference—use bottled juice only if necessary for convenience.
Ingredients to Make Lemon Raspberry Puffs
- Lemon curd (about 3/4 cup, or to taste)
- 1 sheet frozen pre-made puff pastry, thawed
- Fresh raspberries (1/2 to 1 cup)
- Powdered sugar, for dusting
- 2 Tbsp melted dairy-free butter, for brushing
Directions to Make Lemon Raspberry Puffs
- Prepare and cool the lemon curd, or use a store-bought jarred curd.
- Thaw the puff pastry in the refrigerator so it’s cold but pliable.
- Preheat the oven to 400°F (204°C).
- Cut the pastry sheet into 12 equal squares and arrange them on a parchment-lined baking sheet.
- Brush the tops with melted dairy-free butter.
- Bake for 13–15 minutes (about 14 minutes is ideal for many ovens) until puffed and golden—watch closely to avoid burning.
- Allow the puffs to cool slightly.
- Spread lemon curd on each square and top with one or more raspberries, reserving extra berries for serving.
- Dust lightly with powdered sugar and serve.
These puffs are bright, quick to make and perfect for sharing. If you give them a try, I’d love to hear how they turned out!
Dairy-Free Lemon Raspberry Puffs
Kelly Kirkendoll
Ingredients
- 3/4 cup Lemon curd
- 1 sheet pre-made puff pastry
- 1/2 cup fresh raspberries
- 2 Tbsp powdered sugar
- 2 Tbsp melted dairy-free butter
Instructions
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Make the lemon curd and cool (or use jarred lemon curd).
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Thaw the puff pastry in the refrigerator so it’s cold but not frozen.
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Preheat oven to 400°F (204°C).
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Cut the puff pastry into 12 squares and place on a parchment-lined baking sheet.
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Brush each square with melted dairy-free butter.
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Bake for 13–15 minutes, watching closely so they don’t burn.
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Let the puffs cool slightly.
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Top each puff with lemon curd and a raspberry (reserve extra berries for serving).
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Dust with powdered sugar and serve.