0 Picture
Ingredients
- 2 c h2o
- 1 c sugar
- 6 meyer lemons, thinly sliced
- 1 pkg frozen puff pastry (14 oz)
- ap flour
- 1 egg, lightly beaten
- fine sanding sugar
- 1 c cold heavy cream
- 1/2 vanilla bean, split and scraped
Details
Servings 9
Preparation time 135mins
Cooking time 159mins
Preparation
Step 1
Bring water and sugar to simmer in med saucepan over med heat.
cook stirring, until sugar dissolves, 5 mins.
Cut out a circle of parchment size of saucepan.
Add lemons, cover w/parchment.
simmer gently until lemons are soft and translucent, 1 1 /2 hrs.
Remove lemons from syrup, transfer to wire rack set over a baking sheet to drain.
Preheat oven to 400 degrees.
Roll out pastry on lightly floured surface to 11 x 14 inch rectangle. Lightly score a 1 inch border around edges using a sharp paring knife. Brush entire surface of dough w/egg wash, and sprinkle w/sanding sugar.
Freeze until firm, 30 mins.
Bake pastry until golden, 22 to 24 mins.
Let cool completely.
Meanwhile, whisk heavy cream and vanilla seeds w/a mixer on med speed until soft peaks form.
Top pastry w/ lemon slices.
Serve w/vanilla cream.
Review this recipe