I adore puff pastry, and because many store-bought brands are dairy-free (and some are even vegan), it’s one of my go-to shortcuts. When a sweet craving struck and my pantry was sparse, I pulled a few staples from the freezer and made these dairy-free lemon raspberry puffs. They’re simple to assemble, elegant, and absolutely delicious.
A lot of my best recipes are born out of cravings and a semi-empty kitchen. Fortunately I keep my freezer stocked: a jar of dairy-free lemon curd, a sheet of frozen puff pastry, and a handful of fresh raspberries were all I needed for this dessert.
You can use a store-bought lemon curd if you find one that fits your dietary needs, or make a batch of homemade dairy-free lemon curd instead. I often keep my own lemon curd in the freezer so these puffs come together quickly.
Dairy-Free Lemon Raspberry Puffs: Making the Lemon Curd (Homemade)
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-restricted)
Directions to Make Homemade Dairy-Free Lemon Curd
- Separate the egg yolks from the whites (reserve the whites for another use, like an omelette).
- Wash and zest 1–2 lemons until you have about 2 1/2 teaspoons of zest. Avoid the white pith, which is bitter.
- Juice the lemons until you have 1/2 cup of lemon juice. If needed, add a little water to reach the volume.
- Whisk the lemon juice, egg yolks, sugar, and lemon zest together in a saucepan over medium heat. Cook while whisking constantly until the mixture just reaches a boil.
- Lower the heat to medium-low and continue whisking until the curd thickens and becomes a brighter yellow.
- Remove from heat and whisk in the vegan butter, a few pieces at a time, until smooth. Let cool to room temperature, then refrigerate or freeze until ready to use.
Note: Fresh lemon juice and zest make a noticeable difference in flavor. Bottled juice and jarred zest can work in a pinch, but the fresh ingredients give the best result.
Ingredients to Make Lemon Raspberry Puffs
- About 3/4 cup lemon curd (adjust to taste)
- 1 sheet frozen puff pastry, thawed
- 1/2 to 1 cup fresh raspberries
- Powdered sugar, for dusting
- 2 Tbsp melted dairy-free butter (or regular melted butter)
Directions to Make Lemon Raspberry Puffs
- Make and cool the lemon curd, or use a jarred curd.
- Thaw the puff pastry in the refrigerator—cold but pliable is best.
- Preheat the oven to 400°F (200°C).
- Unfold the puff pastry and cut into 12 equal squares. Arrange them on a parchment-lined baking sheet.
- Brush the tops with the melted dairy-free butter.
- Bake for 13–15 minutes, watching closely so the puffs brown but don’t burn. About 14 minutes worked well in my oven.
- Allow the puffs to cool slightly. Spread lemon curd on each square, then top with one or more raspberries. Reserve extra berries to serve alongside.
- Dust with powdered sugar and serve.
These puffs are quick to prepare and make an elegant, refreshing dessert for a party or a simple treat at home. If you try them, 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 lemon curd from a jar).
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Thaw the puff pastry in the refrigerator until cold but pliable.
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Preheat oven to 400°F (200°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 13–15 minutes, until puffed and golden—watch closely so they don’t burn.
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Let the puffs cool slightly.
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Top each pastry with lemon curd and a raspberry (or a few). Reserve extra berries for serving.
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Dust with powdered sugar and enjoy.