I had some lovely lemon curd left from the lovely pot I was given by the English Provender Co and decided to put it to some good use. Of course I could have just sat and eaten it with a spoon . . . and I confess I have been seen doing just that . . . I simply adore the stuff you know . . . but for today I decided to do something a tiny bit different . . .
Three words. Lemon. Cream. Danish.
Three more words. To. Die. For.
I probably don't need to say anymore. Lemon. Cream. Danish. That was probably enough, but I just have to say a few more words, coz you know me. I can't help myself.
All butter puff pastry. Cut into squares and spread with a Greek Yoghurt and vanilla mixture. Full fat of course. (and why not?) Drizzled with lemon curd . . . swirled down into the yogurt mixture. Edges folded over. Edges sprinkled with demerara sugar for some crunch and then baked until puffed, golden brown, and flakey . . .
A sweet lemon drizzle icing waved over the top to gild the lily. Could anything on earth be more delicious? Three more words. I. Think. Not.
*Lemon Cream Danish*Makes 6 servings
demerara sugar for sprinkling (turbinado)65g of icing sugar sifted (1/2 cup)