Lemon Mille Feuille Recipe

Combine all the ingredients for the lemon curd in a small saucepan over medium-low heat and whisk continuously until it thickens, about 5 minutes. The curd should be thick enough to coat the back of a spoon.
50 grams granulated sugar, 1 large egg room temperature, 1 large egg yolk room temperature, 60 mL freshly-squeezed lemon juice 1 large or 2 small lemons, 1 tsp lemon zest 1 lemon, 42 grams salted butter melted
While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature.*

In a medium bowl, combine the egg yolks, sugar, cornstarch, lemon juice and zest. Whisk them together until the mixture is smooth, then set aside.
2 large egg yolks room temperature, 37 grams granulated sugar, 20 grams cornstarch heaping, 1/2 medium lemon juice and zest
In a medium saucepan, over low-medium heat, bring the milk to a simmer and then slowly stream the milk over the egg mixture, while whisking continuously.
120 mL milk
Return the whole mixture to the pot and over low-medium heat, whisk continuously for a couple of minutes until it starts to thicken.
Once it begins to stick to the pan, whisk aggressively for 30-60 more seconds and then remove the pastry cream from the heat.
Pour it through a sieve (if it's lumpy) into a bowl and stir in the butter and vanilla bean paste. It may separate at first but it will come together as you whisk.
28 grams salted butter room temperature, 1/2 tsp vanilla bean paste
Cover the surface of the pastry cream with plastic wrap and refrigerate it for 30-60 minutes until it firms up.

Thaw 6 sheets of phyllo, following thawing instructions on the package.
6 sheets of phyllo dough
Preheat the oven to 375F (191C) convection and line a cookie sheet with parchment paper. Place the first sheet of Athens phyllo dough on the cookie sheet, brush the top with melted butter, layer the next sheet and repeat until you place your last sheet on top.
28 grams salted butter melted
Lightly beat an egg white with a fork and brush the top layer with the egg white. Use a pizza cutter to slice the sheets in half length wise. Then slice from side to side, making 16 even rectangles.
1 large egg white room temperature
Bake for 7-8 minutes, until golden brown, then let them cool completely.

Once everything has cooled, make the whipped cream. In a large bowl or the bowl of a stand mixer, whisk together the granulated sugar and cream of tartar.
1 Tbsp granulated sugar, 1/8 tsp cream of tartar
Add in a few tablespoons of the cream and vanilla and whisk until it's combined. Then add the rest of the cream in and beat at high speed with an electric mixer, until it's fluffy and just barely holds stiff peaks.
60 mL heavy whipping cream cold, 1 tsp vanilla bean paste
If you over-whip the cream, add another tablespoon of heavy whipped cream and mix until combined.

Place the first layer of phyllo sheets on a flat surface. Use a piping bag to pipe little round poofs of pastry cream onto the first layer. Use another piping bag with a smaller round tip to pipe little dots of lemon curd on top of the pastry cream.
Place the second layer of phyllo dough on top and gently press down so it sticks. Repeat with the next layer and then use another piping tip to pipe some fresh whipped cream on the top layer. Pipe a little more lemon curd on top and top with gold foil.
Repeat with the other layers. You should get 5 mille feuilles from this with one leftover layer of phyllo.**
Refrigerate them for 1-2 hours until they set.