Light-as-air, Danish pastry topped with homemade lemon curd, this lemon pastry recipe is also a crowd pleasing brunch time or afternoon treat. Using my Danish dough recipe or good quality puff pastry as the base, they’re crisp, chewy and sweet all at once.
1egg yolk from a large egg, mixed with a dash of water
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 200C / 395F / 180C. Line 2 baking trays with baking paper.
On a lightly floured surface, roll the dough out to just over 30x40cm (about 12x16 inches). Use a 7.5cm (3 inch) round cookie cutter to cut out as many circles of dough as you can. You can gently re-roll the leftover dough to make more.
Place the circles of dough onto the baking trays (6-8 on each), then let them rest for about 30 minutes
Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash.
Add about 1 tablespoon of lemon curd to the dent in each pastry.
Bake for about 18 minutes or until golden, turning the trays after 10 minutes.
Dust with icing sugar if desired or drizzle over a simple icing.
Notes
These pastries can be assembled the day before baking - store in the fridge in a single layer, covered in plastic wrap.
These pastries can be assembled and frozen for 2-3 months. They can be baked from frozen.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.