Indulge in the symphony of flavors with our delectable Creamy Lemon Almond Pastries, a harmonious blend of textures and tastes that will tantalize your palate. These pastries are a symphony of flavors, featuring a buttery, flaky crust that shatters at the first bite, a creamy and tangy lemon filling that bursts with citrusy goodness, and a sprinkling of toasted almonds that adds a delightful crunch. With simple ingredients and step-by-step instructions, this recipe is perfect for bakers of all skill levels. We also offer variations such as the decadent Chocolate Almond Pastries, the nutty Pistachio Almond Pastries, and the classic Apple Almond Pastries, each with its unique flavor profile. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
Here are our top 4 tried and tested recipes!
CREAMY LEMON PIE
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by Sally
Categories Pie
Time 3h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
EASY DANISH ALMOND PASTRIES
If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.
Provided by Lance F
Categories Bread Yeast Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
- Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
- Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
- Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
- Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
- Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g
CREAMY LEMON BARS
Creamy Lemon Bars recipe with a buttery shortbread almond crust is a favorite easy to make dessert from Serena Bakes Simply From Scratch.
Provided by Serena Bakes Simply From Scratch
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.
- Place almonds in a food process and process until fine. Alternatively chop almonds finely.
- Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
- Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
- Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
- Bake for 20 minutes or until crust is lightly golden brown.
- Reduce oven temperature to 300 degrees.
- Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
- Slowly stir in water and lemon juice. Stir until combined.
- Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
- Remove from oven and allow to cool completely.
- Remove creamy lemon bars from pan and dust with powdered sugar.
- Cut to desired size and enjoy!
Nutrition Facts : Calories 214.76, Fat 6.92, SaturatedFat 3.17, Carbohydrate 36.04, Fiber 1.93, Sugar 25.02, Protein 4.19, Sodium 65.73, Cholesterol 66.33
LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh lemons, pure almond extract, and finely milled almond flour.
- To get the most lemon flavor, zest the lemons before juicing them. This will release the essential oils from the peel.
- Do not overmix the dough; otherwise, the pastries will be tough. Mix until the ingredients are just combined.
- Chill the dough before rolling it out. This will make it easier to work with and prevent the pastries from becoming too soft.
- Bake the pastries until they are golden brown. This will ensure that they are cooked through.
- Dust the pastries with powdered sugar before serving. This will add a touch of sweetness and elegance.
Conclusion:
These creamy lemon almond pastries are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet snack or a special dessert, these pastries are sure to please. So next time you are in the mood for something sweet, give this recipe a try!
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