For several reasons, my husband would rather eat at home than go out to dinner at a restaurant.
- He doesn't like the drive to town.
- He is hard of hearing and usually can't understand the waitress.
- He often ends up ordering something he decides he doesn't like.
- I am a really good cook.
So on Father's Day, my youngest daughter brought her toddler up for a visit and we made a tasty meal right here.
But the part of the meal that is going to get the most attention in this post is dessert! Daughter found a recipe online for Dairy-Free Lemon Raspberry Puffs, something new for us to try. Here is the link to the recipe: https://www.kitchengonerogue.com/recipe/dairy-free-lemon-raspberry-puffs/
Finding dairy-free lemon curd in the store on short notice was not happening, so Daughter decided we would make our own lemon curd. "We" turned out to be "me", because she was napping right about the time it needed to be done. Separating six eggs was a little pesky, but, since I was using only the yolks in the recipe, I didn't have to worry about a little yolk getting into the egg whites.
The recipe calls for finely grated lemon peel, so I painstakingly grated three lemons with my old box grater, and then juiced them with my ancient juicing device. Then I stirred up the lemon curd. I took no pictures of that, however.
Daughter got up in time to cut up and bake the pre-made puff pastry. It was supposed to be cut in squares, but she decided to cut smaller rectangles so there would be more. That works!
The recipe says to top with one or more raspberries. I like raspberries, and thought one wasn't enough. Two seemed like a better idea, but then it looked like a lot of red Muppet eyeballs.
So I made some with three raspberries, and put more in the bowl. It was a very light, tasty dessert. I would make it again!