Dessert/

Lemony French Pastries

Author: SallyK / Date: 2016-02-17 @ 02:00 pm / Print Me! /
Tags: Lemons / Holidays and Company /

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.

Ingredients:

Lemon Filling:

  • 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)

Brioche Dough:

  • 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

Directions:

Lemon Filling:

  1. Place lemon zest, lemon juice, eggs, and butter in a large saucepan and whisk well. Cook on medium-low heat, whisking constantly.
  2. Mix together the arrowroot and water until dissolved. Add to the hot mixture and whisk until thick and beginning to bubble.
  3. Remove from heat and add colorant if desired. Cool completely and refrigerate, tightly sealed, until baking time.

Brioche Dough:

  1. Melt the butter. Set aside to cool.
  2. In a large mixing bowl, stir together the tepid water, yeast and honey. Allow to stand and foam for 10 minutes.
  3. Add cooled butter and eggs.
  4. 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.
  5. Refrigerate dough overnight, or for at least 2 hours.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. 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.