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.
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.
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
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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