Lemon Danish

I can remember feeling so proud of myself the first time I ever made my own danish. I never even attempted to try it because I always thought that anything that pretty has to be hard to make. But I was wrong and now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the lemon danish is probably my favorite. Filled with a rich and creamy, sweet and tart, Lemon Custard that is out of this world good.

Lemon Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

3/4 cup lemon curd (see recipe below)

First make your lemon curd (see recipe below) and refrigerate.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

2 teaspoons lemon juice

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

Lemon Curd  

1/2 cup lemon juice

1 cup sugar

3 large eggs

1 teaspoon gelatin

1 tablespoon water

3/4 cup unsalted butter, softened

In a saucepan bring lemon juice and half of sugar to a boil.

In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour half of boiling lemon syrup into eggs and beat well.

Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.

Mix gelatin with water and set aside for 5 minutes. Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve into  curd, place for a few seconds in microwave. Let cool in refrigerator.

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