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Lemon Pastry Dessert Recipe
|All purpose flour||3 Cup (48 tbs)|
|Butter margarine||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Heavy cream||2 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 3521 Calories from Fat 2053
% Daily Value*
Total Fat 234 g359.6%
Saturated Fat 95.4 g477.2%
Trans Fat 0 g
Cholesterol 662.1 mg
Sodium 528 mg22%
Total Carbohydrates 299 g99.8%
Dietary Fiber 17.1 g68.2%
Sugars 5.1 g
Protein 60 g120.1%
Vitamin A 179.5% Vitamin C 1.7%
Calcium 20.5% Iron 116%
*Based on a 2000 Calorie diet
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 350Â°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.