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This refreshing pastry recipe has a custard-like layer and a lemony glaze.
Heat oven to 350°F.
Place 1 cup flour into bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water. Shape mixture into ball. Divide in half.
Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet. Set aside.
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted. Stir in 2 tablespoons lemon juice and lemon zest. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, about 1 minute or until mixture forms a ball. Remove from heat.
Add eggs, one at a time, beating with whisk or wooden spoon until smooth and glossy.
of egg mixture over each pastry rectangle. Bake 50-55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
Combine powdered sugar, 2 tablespoons butter and 2 tablespoons lemon juice in bowl. Beat at low speed 1 minute. Beat at high speed until desired glazing consistency.
Spread glaze over pastry; sprinkle with pecans. Cut into slices.
Dietary Fiber: <1g
E X C E L L E N T!!!!! My Belgian husband even came back for seconds......Delish and easy to make.
Crisp, flavorful, light. Its at its best on the day you make it; so have it when company is coming, they'll really appreciate the delicious treat to end their meal. Serve withcoffee or tea, its a great accompaniment. I used 1 cup chopped roasted pecans, worked out very well.
I've tried the original and the almond variation and combined the 2 (almond base / lemon topping) all with success. Quick, easy and tasty. A real crowd pleaser.
The BEST! Not too sweet and very creamy. I added 3/4 tsp. lemon extract to the glaze to kick it up and it complimented it wonderfully. I baked the first rectangle a little too long and the custard wasn't quite as creamy so I suggest watching carefully not to overbake. To make the crust easier, I just put everything in the kitchenaid and blended until it formed a ball. It worked like a charm and created a light, crisp, buttery crust. Reviews from the function I brought it to ranged from "exquisite" to "oh my goodness, these are soooo gooood". A real winner!
I made these for a reception,very easy and wonderful.Not too sweet ,just a light lemon flavor.Wonderful for an afternoon coffee or tea.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1058
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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