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A hand placing a puff pastry shell filled with cream and topped with blueberries and lemon zest on a pink plate, surrounded by similar pastries. A lemon powder packet is partially visible in the background.

Lemon Blueberry Puff Pastry Shells

These lemon blueberry puff pastry shells fill golden baked pastry cups with lemon curd, lemon whipped cream, fresh blueberries, and lemon zest for an easy elegant dessert ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes

Ingredients
  

  • 1 box Pepperidge Farm puff pastry shells 6 shells, baked according to package directions
  • 6 spoonfuls lemon curd about 1–1.5 teaspoons per shell
  • 1 cup cold heavy whipping cream
  • 5 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 scoop Koyah lemon powder
  • 1 cup fresh blueberries
  • Finely grated lemon zest from 1 lemon

Instructions
 

  1. Preheat the oven to 400°F. Place the frozen puff pastry shells top side up on an ungreased baking sheet about 2 inches apart. Bake for 20 to 25 minutes until puffed and deeply golden brown.
  2. Let cool for a few minutes then gently remove the lid and soft inner pastry with a fork to create a cavity. Let cool completely before filling.
  3. Add the cold heavy cream, powdered sugar, vanilla, and Koyah lemon powder to a chilled mixing bowl. Whip on medium-high with a hand mixer or stand mixer until medium-stiff peaks form — the cream holds its shape but still looks soft and billowy. Taste and adjust the sweetness or lemon flavor.
  4. Spoon about 1 to 1 1/2 teaspoons of lemon curd into the bottom of each cooled shell.
  5. Pipe or spoon a generous swirl of lemon whipped cream over the curd, filling each shell to the top.
  6. Top with fresh blueberries and finish with a light sprinkle of lemon zest. Serve immediately.

Notes

  • The bowl and beaters need to be cold for the whipped cream to whip properly. Pop them in the freezer for 10 minutes before you start.
  • Cool the shells completely before filling. Warm shells melt the whipped cream and make everything collapse.
  • The lemon curd on the bottom is a little surprise layer that makes these taste so much more interesting than whipped cream alone. Don't skip it.
  • These are best assembled right before serving. The pastry stays crisp and the cream stays fresh. You can bake the shells and make the whipped cream ahead — just assemble at the last minute.

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