Lemon Pecan Pastry Slices

Lemon Pecan Pastry Slices
55
5 Reviews
This refreshing pastry recipe has a custard-like layer and a lemony glaze.
40 min
Prep Time
1:50
Total Time
16 servings

Ingredients

Pastry

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

Topping

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

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

  1. Heat oven to 350°F.
  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. Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet. Set aside.
  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. Add eggs, one at a time, beating with whisk or wooden spoon until smooth and glossy.
  6. Spreadhalfof 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. 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. Spread glaze over pastry; sprinkle with pecans. Cut into slices.
  9. Variation:
  10. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
230
Cholesterol
75mg
Carbohydrates
22g
Protein
3g
Fat
15g
Sodium
120mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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

Rating

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.

Rating

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.

Rating

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!

Rating

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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