Description
Brie en Croûte with Lemon Curd and Fresh Herbs is an elegant appetizer featuring a creamy wheel of brie wrapped in flaky puff pastry, baked to golden perfection, and served with a tangy homemade lemon curd infused with fresh herbs. This sophisticated yet simple recipe is perfect for entertaining and offers a delightful balance of rich, creamy cheese and vibrant citrus flavors.
Ingredients
Scale
Cheese and Pastry
- 1 wheel of brie cheese (8-10 oz), preferably with a smooth, creamy texture
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs (optional, for garnish)
Lemon Curd
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt
- Fresh thyme, rosemary, or basil (choose your favorite, finely chopped)
Instructions
- Prepare Lemon Curd: In a heatproof bowl over simmering water (double boiler), whisk together lemon juice, lemon zest, sugar, egg yolks, and salt. Continue whisking constantly until the mixture thickens to a custard-like consistency, about 8-10 minutes. Remove from heat and immediately stir in cubed butter until melted and smooth. Mix in finely chopped fresh herbs of your choice. Transfer lemon curd to a container and refrigerate to chill.
- Preheat Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for achieving a crisp golden puff pastry crust without overcooking the brie inside.
- Prepare Brie and Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet if needed to fit the size of the brie wheel. Place the brie in the center of the pastry. Brush the edges of the pastry lightly with beaten egg to help seal.
- Wrap the Brie: Fold the puff pastry over the brie, pressing the edges to seal completely. Turn the wrapped brie seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with beaten egg wash to achieve a glossy, golden finish after baking.
- Bake Brie en Croûte: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
- Cool and Garnish: Remove from oven and let cool for 5 minutes. Garnish with fresh thyme sprigs if desired.
- Serve: Slice the baked Brie en Croûte and serve warm alongside the chilled herb-infused lemon curd for spreading or dipping.
Notes
- Use high-quality brie for the best flavor and creamy texture.
- If using homemade puff pastry, ensure it is well-chilled before wrapping the brie.
- Lemon curd can be made a day ahead and stored refrigerated to enhance flavors.
- Allow Brie en Croûte to rest briefly after baking to avoid burning your mouth on hot cheese.
- Fresh herbs like thyme, rosemary, or basil add a fragrant herbal note that complements the lemon curd and brie beautifully.
