Lemon Pecan Pastry Slices

Lemon Pecan Pastry Slices

This refreshing pastry recipe has a custard-like layer and a lemony glaze.

40 min.prep time 1:50total time
16 servings
555 Ratings

Ingredients

Pastry

1 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, slightly softened
2 tablespoons water

Topping

1 cup water
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel
1 cup all-purpose flour
3 eggs

Glaze

1 1/2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
2 tablespoons fresh lemon juice
1/4 cup chopped pecans

Directions

Heat oven to 350°F. Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water. Press mixture into ball by hand. 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 until mixture comes to a full boil and butter is melted (6 to 8 minutes). Stir in 2 tablespoons lemon juice and lemon peel. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.

Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.

Spread half of egg mixture over each pastry rectangle. Bake for 50 to 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 small bowl. Beat at low speed 1 minute. Increase speed to high. Beat until desired glazing consistency.

Spread glaze over pastry; sprinkle with pecans. Cut into slices.

Variation:

Almond Pastry Slices: Omit lemon juice and lemon peel in topping. Substitute 1 teaspoon almond extract. Omit lemon juice in glaze. Substitute 1 teaspoon almond extract or 1 teaspoon vanilla extract and 2 to 3 tablespoons milk. Omit pecans. Substitute 1/4 cup sliced almonds.

Nutrition Facts (1 serving)

Calories: 230

Fat: 15g

Cholesterol: 75mg

Sodium: 120mg

Carbohydrates: 22g

Dietary Fiber: <1g

Protein: 3g

Recipe #12667©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

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 with
coffee 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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