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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Lemon Mille-feuille

Serves 10 Time 10–20 minutes Difficulty 3/5 Ingredients 9 Steps 17
Lemon Mille-feuille

Mille-feuille (literally "a thousand leaves/sheets") is a French pastry made of many puff pastry layers.

Ingredients

Pastry

  • 375 g (12 oz) ready-made puff pastry
  • 1 egg , beaten
  • 2 level tablespoons icing sugar

Lemon filling

  • 3 egg yolks
  • 1 whole egg
  • 75 g (4 Tbsp) castor sugar
  • 275 ml (1¼ cups) milk
  • 40 g (4 Tbsp) plain (all-purpose) flour
  • 3 large lemons, zested and juiced

Steps

Pastry

  1. Preheat oven to 400 °F (200 °C).
  2. Unroll pastry on a lightly floured surface. Trim to a rectangle about 23 x 25.5 cm.
  3. Roll the larger piece to a 30 cm square, with even, gentle pressure for even edges.
  4. Grease a baking sheet. Transfer pastry using the rolling pin.
  5. Prick with a fork. Brush all over with beaten egg.
  6. Bake on a high oven shelf 12–15 min until crisp and golden.
  7. For extra crisp, set oven to highest. Sift 1 teaspoon icing sugar over the pastry. Flash under the grill.
  8. Cut the square into three equal strips with a sharp knife.
  9. Turn strips over. Sift on the rest of the icing sugar. Flash under the grill again.
  10. Cool on a wire rack. Store in a polythene box, layers separated with greaseproof paper.

Lemon filling

  1. Put egg yolks and whole egg in a roomy bowl.
  2. Whip with castor sugar using an electric mixer, adding milk, 4–5 min until pale, thick and creamy.
  3. Sift in flour. Whisk until smooth.
  4. Add lemon zest and juice.
  1. Place a pastry strip on the plate. Cover with half the lemon filling.
  2. Add the second strip. Cover with remaining filling.
  3. Top with the final strip.

Source. Adapted from “Cookbook:Lemon Mille-feuille” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Mille-feuille 01.jpg by Miya, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.