Lemon Pecan Pastry Slices
40 min
1 hr 50 min



1 cup all-purpose flour

1/2 cup Land O Lakes® Butter, slightly softened

2 tablespoons water


1 cup water

1/2 cup Land O Lakes® Butter

2 tablespoons fresh lemon juice

2 teaspoons freshly grated lemon zest

1 cup all-purpose flour

3 large Land O Lakes® Eggs


1 1/2 cups powdered sugar

2 tablespoons Land O Lakes® Butter, softened

2 tablespoons fresh lemon juice

1/4 cup chopped pecans

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet. Set aside.

  4. STEP 4

    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.

  5. STEP 5

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

  6. STEP 6

    Spread half 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.)

  7. STEP 7

    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.

  8. STEP 8

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

Tip #1

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


15Fat (mg)
75Cholesterol (mg)
120Sodium (mg)
22Carbohydrates (g)
<1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  June 11, 2012

E X C E L L E N T!!!!! My Belgian husband even came back for seconds......Delish and easy to make.

— says Ariane
  January 11, 2009

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.

— says Cathy
  January 08, 2009

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.

— says Charles
  November 26, 2008

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!

— says mardee
  August 07, 2008

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.

— says Frances
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