Lemon Pastries Recipe 465

LEMON PASTRY CREAM

Steps:

• Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
• Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
• Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

CREAMY LEMON ALMOND PASTRIES

Steps:

• Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture., Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment., Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.

LEMON PASTRY

Steps:

• In a bowl, stir flour and salt together; cut the butter into the flour until the mixture resembles coarse crumbs (use pastry blender).
• With a fork, stir the egg, lemon juice, and 2 tablespoons ice water together.
• Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
• Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
• Cover and chill for 30 minutes or until firm; then ready to roll out.

LEMON PASTRIES RECIPE - (4.6/5)

Steps:

• In a bowl, blend cream cheese, sugar and lemon juice; set aside. Unroll crescent rolls and divide along perforations into triangles; spread with cream cheese mixture. Roll up crescent roll-style; bake on ungreased baking sheets at 350 degrees for 20 minutes. Let cool; spoon Glaze over the tops before serving. Makes 16. Glaze: 1/2 c. powdered sugar 1 t. vanilla extract 1 to 2 T. milk Whisk ingredients together until smooth and creamy.