Lemon Cream Turnovers Recipe (2024)

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Lemon Cream Turnovers Ingredients Instructions Nutrition Information FREE DUMP & GO CROCK POT RECIPES! You May Also Like... Reader Interactions Leave a Comment FAQs References

Home Recipes Breakfast Lemon Cream Turnovers Recipe

4.43 from 7 votes

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By: Julie Evink16 Comments

Posted: 05/16/16Updated: 07/13/23

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Lemon Cream Turnovers Recipe ~This easy lemon cream turnover recipe usesonly 6 ingredients, making them a quick and easy breakfast, snack or dessert!

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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!

4.43 from 7 votes

Contents show

Lemon Cream Turnovers

Lemon Cream Turnovers Recipe ~This easy lemon cream turnover recipe usesonly 6 ingredients, making them a quick and easy breakfast, snack or dessert!

Prep:10 minutes mins

Cook:20 minutes mins

Total:30 minutes mins

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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%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

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More fromA Latte Food:

{Easy} Lemon Curd

Lemon Coconut Cake

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Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!

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Reader Interactions

Robyn says
Posted on 3/4/21 at 2:54 pm
Does one sheet make all those layers? I don’t understand I guess.
Reply
- Michelle Sperr says
  Posted on 3/4/21 at 6:52 pm
  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!
  Reply
Genevieve says
Posted on 1/12/21 at 7:02 pm

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.
Reply
- Julie says
  Posted on 1/14/21 at 4:05 pm
  I’m sorry this didn’t work out for you, the filling shouldn’t be liquid, it should be a fluffy mixture!
  Reply
Danielle says
Posted on 5/26/20 at 10:52 am

Cant wait to make these again!
Reply
- Julie says
  Posted on 5/28/20 at 5:46 pm
  Yes! They are so yummy!
  Reply
Alison LaFortune says
Posted on 5/11/20 at 10:18 am

These were light and delicious! Recipe was easy to follow.
Reply
- Julie says
  Posted on 5/11/20 at 3:47 pm
  Great! Glad to hear it!
  Reply
Malinda says
Posted on 5/6/20 at 9:44 am

These turned out beautifully!! They went well with breakfast as a special treat! Thanks for the recipe!
Reply
- Julie says
  Posted on 5/7/20 at 5:35 pm
  You’re welcome!
  Reply
Rebekah Sandell says
Posted on 12/5/17 at 7:04 pm
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.
Reply
- Julie Evink says
  Posted on 12/13/17 at 9:59 pm
  I’m so glad you enjoyed it!
  Reply
Kristin says
Posted on 3/5/17 at 8:11 pm
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.
Reply
Jessica {Swanky Recipes} says
Posted on 5/16/16 at 12:23 pm
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!
Reply
- Jeannine Klempner says
  Posted on 12/12/20 at 3:13 pm
  Do these have to be refrigerated once baked?
  Thanks
  Reply
  - Julie says
    Posted on 12/14/20 at 11:26 pm
    Yes, because of the cream cheese filling you should store them in the fridge.

FAQs

Is lemon cream the same as lemon curd? ›

Those used to making lemon curd will recognize the ingredients but not the technique. Adding the butter after the cooked eggs, juice and sugar have cooled significantly is what sets lemon cream apart from lemon curd, in which everything is cooked together.

What pastry is apple turnover made from? ›

The best apple turnovers are made with homemade puff pastry dough and a warm honey apple filling. Make your own from scratch, or use pre-made sheets of puff pastry and skip the lamination process for an easy recipe. They are simple to prepare and perfect to make ahead of time for an event or a special breakfast!

Keep Reading ›

How to make lemon cream without curdling? ›

Firstly cream or milk will only curdle with lemon when it is either too hold or really cold. This is why I am so adamant about a gentle simmer. I also add the lemon juice right at the end so it doesn't really have the chance to curdle.

What are the ingredients in Pepperidge Farm apple turnovers? ›

MADE FROM: APPLES, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), HIGH FRUCTOSE CORN SYRUP, SUGAR, CONTAINS 2% OR LESS OF: MODIFIED CORNSTARCH, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, MALTED BARLEY ...

Learn More ›

What is the difference between a tart and a turnover? ›

Like their bigger and more prevalent cousins, turnovers are simply cooked fruit encased in buttery pastry dough. Yet unlike the tart and pie, you don't need to slice them, set them on a plate, or make a presentation out of serving them.

Know More ›

How do tarts and turnovers differ from pies? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Show Me More ›

What is a substitute for lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

Learn More ›

What is another name for lemon curd? ›

Lemon curd's texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods. In Britain, lemon curd is also known as "lemon cheese," and other fruit curds are known as "[name of fruit] cheese."

Discover More Details ›

Do grocery stores sell lemon curd? ›

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.

Explore More ›

What's the difference between lemon curd and lemon jam? ›

What is the difference between curd and jam? Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit. The result is a creamier spread.