Lemony French Pastries
I used a basic brioche dough for the pastry. I used 4 sweet lemons (Meyers) and 2 standard tart lemons in making the lemon curd filling. Because of the sweet lemons, I reduced the sugar to 1/2 cup.
Makes 8 large pastries.
- 1 Tbsp grated lemon zest
- 3/4 c fresh lemon juice
- 1/2-3/4 c sugar (or to taste)
- 3 eggs, lightly beaten
- 1/2 c butter, cubed
- 1 1/2 Tbsp arrowroot or corn starch
- 1 1/2 Tbsp water
- 2 drops yellow food coloring (optional)
- 3/4 c salted butter (1 1/2 sticks)
- 3/4 c tepid water (110 degrees F)
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 c honey, agave nectar, or corn syrup
- 4 eggs, lightly beaten (room temperature)
- 3 3/4 c all purpose flour
- 1/2 tsp coarse salt
- egg wash: 1 egg white beaten w/1 Tbsp water & 1 Tbsp sugar
- Place lemon zest, lemon juice, eggs, and butter in a large saucepan and whisk well. Cook on medium-low heat, whisking constantly.
- Mix together the arrowroot and water until dissolved. Add to the hot mixture and whisk until thick and beginning to bubble.
- Remove from heat and add colorant if desired. Cool completely and refrigerate, tightly sealed, until baking time.
- Melt the butter. Set aside to cool.
- In a large mixing bowl, stir together the tepid water, yeast and honey. Allow to stand and foam for 10 minutes.
- Add cooled butter and eggs.
- Mix together the flour and salt. Add gradually as you stir together a sticky dough. When well blended, cover and place in a dark warm place to rise for 2 hours.
- Refrigerate dough overnight, or for at least 2 hours.
- Place half of the chilled dough on a floured surface. (Refrigerate the remaining dough for up to a week and use in making rolls, bread, or other pastries.)
- Divide the half-portion of pastry dough into 8 small balls. Roll each with a rolling pin until it is 6-7 inches in diameter. Curl and roll under the edges to form a lip which will contain the lemon curd.
- Place about 1/4 cup of the lemon filling in the center of each rolled disc. Smooth the filling out to the lip. Brush the pastry edges with the egg wash. Place in a warm spot to rise for 1 1/2-2 hours.
- Preheat oven to 350 degrees F and butter a large baking sheet. Place four pastries on each sheet, using a spatula to lift and position them.
- Bake about 20 minutes, or until lightly browned on the edges and bottoms. (If baking two sheets at once, turn and rotate the sheets midway for more even baking.