Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity ... Fold in the lemon zest and juice, to taste, then scoop the mixture into a piping ...

Gradually add the cold water and lemon juice ... Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. This rough puff pastry recipe makes 500g/1lb 2oz ...

lemon zest (if using), red pepper flakes, and salt. In a small bowl, whisk egg and cream. On a lightly floured surface, roll both sheets of puff pastry to a 10" x 10" square. Cut each square in ...