Oh wow, can I just say how fabulous this dessert was?
Not only was it aesthetically pleasing and uniquely refreshing, but also it was delicious.
It has such a rustic charm to it.
It is made by simmering sliced lemons in sugar-water and then layering them on baked store-bought puff pastry. So not only is it beautiful and delicious, but it is also EASY.
Slice it up and serve it with some vanilla whipped cream and be in heaven.
I got this recipe from good ole' Martha Stewart.
Here are my notes:
- She said to use Meyer lemons. I live in an area where you only get regular old, run-of-the-mill (fabulous) lemons.... Well, it still looked and tasted wonderful. That being said, I think the milder Meyer lemons would be better, so if they are available, use them. If not, no worries.
- The recipe said to cut out some parchment paper and put it over the lemons as they simmered? I wasn't sure why and it sounded like a hastle, so I just put a lid on and vented it a bit and everything seemed fine.
- Also, I cooked my lemons too long. I was a little nervous about eating lemons, rind and all, so I cooked them much longer than recommended (like 3 hours instead of 1.5 hours). Soooo my lemons were a little more on the brown and falling apart side than hers. But, again, no worries, still tasted great. Later, because I do things like this. I experimented and cooked a lemon for just barely an hour (rather than the 1.5 recommended) and it was still soft and edible (and delicious) and also beautiful and yellow and not falling apart. Basically, there is a lot of room for "error" in this step.
- The puff pastry that I purchased came in two sheets (Pepperidge Farm brand) and I had to cut about a 1/3 off of one sheet and then seem one complete sheet with the remaining 2/3s of a sheet. I did this by using a little water to moisten the seem and pressing them together. Worked great.
- I have rimmed cookie sheets and I wasn't sure about getting the cooked puff pastry out of it, so I just flipped it over upside down and cooked it that way and it worked great.
Good grief, I should have just re-written the recipe. That's a rediculous amount of notes for such an easy recipe. Try it for your next party--it'll be fun and rewarding. :)