Sungold Kiwi Lemon Curd Mille-Feuille [Sponsored Post]
Recipe type: Dessert
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple and elegant dessert to make and assemble that uses Zespri Sungold Kiwi
  • Package of frozen puff pastry thawed at room temperature for 2 hours
  • 113g of unsalted butter room temperature
  • 3 medium sized lemons
  • 4 extra large eggs
  • 1 cup of sugar
  • Dash of salt
  • 1 ½ cup of whipping cream
  • 4 tablespoon of icing sugar
  • 3 Zespri golden Kiwi
  • 2 Zespri green Kiwi
  1. Lemon Curd
  2. Grate the rind of three lemons and add to the 1 cup of sugar in a food processor and blend for 1.5 to 2 minutes on high.
  3. Add butter into the lemon sugar mixture and continue to blend for another 2 minutes until light and creamy.
  4. While continuing to blend add one egg in at a time allowing each egg to blend for at least 30 seconds before adding the next.
  5. Juice the 3 lemons and then add the juice to the mixture in the food processor and continue to blend for another minute until well mixed. The sides may need to be scrapped down to mix more evenly.
  6. Place the mixture into a pot and heat under medium high heat while whisking constantly until the mixture just begins to boil (~205°F) turn off heat and remove from stove immediately.
  7. Pour the contents into a steel mixing bowl and chill in some ice water until cool enough to place into the fridge. Stirring the mixture while in the ice bath will speed up the process.
  8. Refrigerate lemon curd for at least 3 hours before using.
  9. Whip the whipping cream with 2 tablespoons of icing sugar and set aside in the refrigerator.
  10. After the lemon curd has been fully cooled down fold the lemon curd in with the whipped cream.
  11. Cake
  12. Preheat oven to 400°F
  13. Unroll the puff pastry and ensure that the sheet are no more than ¼ “ thick, roll with a rolling pin if necessary.
  14. Cut out 8 5-6” disks and place onto a parchment lined baking sheet and place into the oven for 12-16 minutes or until the surface is lightly browned.
  15. Remove from the oven and allow to cool on a rack for an hour before assembling.
  16. Peel the Kiwi’s and slice some choice middle slices ⅛” thick for decoration (about 12 slices) and then medium dices for the rest.
  17. Prepare a piping bag with the lemon curd and a piping tip of your choice.
  18. Place a small dab of curd in the center on the serving plate and place a disk of the puff pastry on top.
  19. Pipe a generous quantity of lemon curd on top of this layer and then spread some of the diced kiwi on top.
  20. Place another small piping of curd on top of the kiwi and then place another disk of puff pastry on top. Dust the top of this with icing sugar and place a slice of the kiwi on top and some slices of Kiwi on the side as garnish.
  21. Repeat steps 7-9 for the remaining cakes and serve.
Recipe by The Piquey Eater at