Lemon Cream Turnovers Recipe
16 Comments
Posted: 05/16/16
Updated: 07/13/23
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Lemon Cream Turnovers Recipe ~ This easy lemon cream turnover recipe uses only 6 ingredients, making them a quick and easy breakfast, snack or dessert!
If there’s one thing you should know about me, it’s that my love for lemon knows no bounds. There’s just something about its tangy flavor and fresh fragrance that gets me every single time.
In fact, if it were mandatory that all desserts needed to include lemon somewhere in the recipe, I wouldn’t hate it. I also wouldn’t hate it if it were mandatory that all cleaning products included lemon–seriously, the love runs deep.
Turnovers, Breads, cakes, and, of course, turnover recipes–lemon-ing all the things is absolutely all right with me!
While I’ll take lemon in any way, shape, or form, and certainly have no problem eating it any time of the year, lemon just feels like summer. It has this light, fresh quality to it that just screams sunshine and long summer days.
In adding to the summer quality of lemon, this recipe is super-duper easy and won’t heat up your kitchen for too long. As someone who lives through 100-degree summer days, I’m all about the simple, low-heat summer recipes! That way I can enjoy the dessert without feeling like I might die of heat stroke. It’s a win/win.
This turnover recipe only takes 6 ingredients and is a snap to whip up. It’s about as easy-peasy-lemon-squeezy as you can get (see what I did there?? ?).
The ingredient list:
1. Puff Pastry
2. Lemon Curd
3. Whipped Cream Cheese
4. Sugar
5. Lemon Zest
6. Egg
The filling, which is the cream cheese, lemon curd, sugar, and lemon zest mixed together, is place inside of the puff pastry. Once brushed with the egg wash and sprinkled with a bit of extra sugar, the only thing standing between you and these turnovers is a 20-minute bake time.
If you’re as much of a lemon fan as I am, I think you’ll love these! If you’re not a lemon fan, these sweet turnovers just might convert you over to the lemon side. ?
Also, just throwin’ this out there, a scoop (or three) of vanilla ice cream would be bomb on these (don’t ask me how I know this).
Enjoy!
Love these lemon cream turnovers? Be sure to try Cherry Turnovers that are so easy to make at home!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents
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Lemon Cream Turnovers
Lemon Cream Turnovers Recipe ~ This easy lemon cream turnover recipe uses only 6 ingredients, making them a quick and easy breakfast, snack or dessert!
Ingredients
- 1 sheet puff pastry thawed (1 sheet equals 4 large turnovers)
- 1/2 cup whipped cream cheese
- 1/3 cup lemon curd homemade or store-bought
- 1 Tbsp lemon zest about the zest of 1 large lemon
- 3 Tbsp + 1 Tbsp sugar
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil (in case any of the filling leaks out of the turnovers, the parchment paper or foil will make for easy clean-up).
- Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares. Set aside.
- In a mixing bowl, mix whipped cream cheese, lemon curd, lemon zest, and 3 Tbsp of sugar together until well combined.
- Place about 2 Tbsp of filling into the corner of each square of puff pastry. Fold the pastry diagonally, and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash, and sprinkle each with the remaining 1 Tbsp of sugar.
- Bake for 18-20 minutes, or until pastry is puffed and golden brown.
- Allow to cool for a few minutes and enjoy!
Nutrition Information
Calories: 548kcal (27%), Carbohydrates: 49g (16%), Protein: 8g (16%), Fat: 35g (54%), Saturated Fat: 12g (75%), Cholesterol: 72mg (24%), Sodium: 315mg (14%), Potassium: 91mg (3%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 440IU (9%), Vitamin C: 1.9mg (2%), Calcium: 40mg (4%), Iron: 1.9mg (11%)
Things You Might Need for This Recipe!
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Robyn says
Does one sheet make all those layers? I don’t understand I guess.
Michelle Sperr says
Hi Robyn! The magic is in the puff pastry dough (it comes from the gluten and the release of steam from baking)! I hope you give it a try and love it!
Genevieve says
Way too much filling for 4 turnovers. This could probably make 12+.
The filling really needs to be mixed then fully chilled before using. It’s a liquidy mess to work with otherwise.
Julie says
I’m sorry this didn’t work out for you, the filling shouldn’t be liquid, it should be a fluffy mixture!
Danielle says
Cant wait to make these again!
Julie says
Yes! They are so yummy!
Alison LaFortune says
These were light and delicious! Recipe was easy to follow.
Julie says
Great! Glad to hear it!
Malinda says
These turned out beautifully!! They went well with breakfast as a special treat! Thanks for the recipe!
Julie says
You’re welcome!
Rebekah Sandell says
I upped the amount of Lemon Curd as we really, really like LEMON. They came out great and taste just like Lemon Meringue Pie only must casier to make.
Julie Evink says
I’m so glad you enjoyed it!
Kristin says
I made these today and I have a question. How do I keep the amazingly delicious lemon cream in the pastry? Sadly, most of it ran it out during baking.
I followed the directions exactly.
Thank you in advance for any help you can offer.
Jessica {Swanky Recipes} says
Biggest lemon lover over here and these lemon cream turnovers are calling my name. Would love one of these with a cup of raspberry tea!
Jeannine Klempner says
Do these have to be refrigerated once baked?
Thanks
Julie says
Yes, because of the cream cheese filling you should store them in the fridge.