Directions

1. In a double boiler over simmering water add in your egg yolks and whisk well for 60 seconds then add in your lemon zest, butter, fresh lemon juice and sweetener and whisk constantly for about 5 minutes until you reach a thick custard-like consistency. Set aside to cool

2. Roll out your sheet of puff pastry and cut directly down the center (width-ways) so you are left with two identical sizes. Score out 4 evenly sized rectangles and place a spoonful of your custard into the center of each rectangle from one of the identical puff pastry sheets.

3. Take your second sheet and carefully place it over the first and firmly press down between the custard, along the edges to seal.

4. Using a sharp knife, cut out all your rectangles.

5. Depending on the size of your airfryer, place 3-4 puffs at a time and cook at 180°C/350°F for 5 minutes, then flip them over and cook for another 3 minutes. Be careful not to overcook as it can change the consistency of the custard.

6. Optional: Blend your granulated monk sweetener into a fine icing “sugar” and sprinkle over.

7. Serve warm