Lemon Millefeuille
"This wispy, light, lemony cake (or is it a pudding?) is perfect for spring and simplicity itself to make. The millefeuille – literally 'thousand leaves' in French – refers to the flaky pastry layers, which need to be really crisp and not too thick to provide the proper contrast of textures with the creamy filling. My husband, since his school days, has always referred to this dessert, rather unromantically and for reasons he can't explain, as a flat harry – but I really don't think that this description does ..."
INGREDIENTS
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zest and juice 3 large lemons; you will need 4 fl oz (110 ml) juice
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3 large egg yolks, plus 1 large whole egg
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3 oz (75 g) caster sugar
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1½ oz (40 g) plain flour
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10 fl oz (275 ml) milk
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1 x 375 g packet fresh ready-rolled puff pastry
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1 large egg, beaten
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2 level tablespoons icing sugar
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icing sugar, to dust
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