Lemon Pastry Dessert Recipe
It's difficult to please everyone so I only look at pleasing myself by preparing this extremely delicious Canadian Lemon Pastry Dessert often. This Canadian Lemon Pastry Dessert is a delicious Dessert . Once you try out this Lemon Pastry Dessert recipe, don't forget to inform me what you think about it .
Ingredients
Lemon Filling
Topping
3 cups sifted all-purpose flour
1/8 teaspoon salt
1 cup firm butter or margarine
2 eggs, well beaten
2 tablespoons heavy cream
1 egg white
1/2 cup flaked coconut, toasted
Directions
Prepare and chill the Lemon Filling and the mixture for Topping.
Blend flour and salt in a bowl.
Cut in butter until particles are the size of rice kernels.
Add a mixture of beaten eggs and 1 tablespoon of the cream; stir with a fork until dough holds together.
Form into a ball and divide into halves.
On a lightly floured surface, roll half of the dough at a time into a 16x12-inch rectangle.
Cut into halves, prick entire surface thoroughly with a fork and place on baking sheets.
Brush pastry with a mixture of egg white and remaining 1 tablespoon cream.
Bake at 350°F 15 minutes, or until lightly browned.
Leave pastry on baking sheets and set on wire racks to cool.
On a serving tray, stack and fill three of the pastries, topping each layer of filling with finely chopped drained maraschino cherries, if desired.
Cover with the fourth pastry and spread the Topping evenly over surface.
Sprinkle with the coconut.
Chill thoroughly.
Blend flour and salt in a bowl.
Cut in butter until particles are the size of rice kernels.
Add a mixture of beaten eggs and 1 tablespoon of the cream; stir with a fork until dough holds together.
Form into a ball and divide into halves.
On a lightly floured surface, roll half of the dough at a time into a 16x12-inch rectangle.
Cut into halves, prick entire surface thoroughly with a fork and place on baking sheets.
Brush pastry with a mixture of egg white and remaining 1 tablespoon cream.
Bake at 350°F 15 minutes, or until lightly browned.
Leave pastry on baking sheets and set on wire racks to cool.
On a serving tray, stack and fill three of the pastries, topping each layer of filling with finely chopped drained maraschino cherries, if desired.
Cover with the fourth pastry and spread the Topping evenly over surface.
Sprinkle with the coconut.
Chill thoroughly.
