Monday, August 1, 2011

Lemon Puff Pastry Dessert

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. :)


 

12 comments:

  1. LOL. Don't worry about the recipe, I can never seem to follow those things either! (especially when they're from Martha...some steps are just too finicky!) This looks fantastic, and I think I might have to try it.

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  2. That is seriously beautiful. Wonderful recipe.

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  3. That looks amazing! Mangoes and Chutney's Fat Camp Friday is now open Friday at midnight (EST) ! I would love if you stopped by and linked up this recipe!
    http://mangoesandchutney.com/2011/08/fat-camp-friday-39-brown-sugar-bacon-jalapenos.html

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  4. I'm so glad to see that you linked up this week. Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!

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  5. Hi Jaime,
    This is the most beautiful dessert. I will really enjoy serving this for a very special event.
    When is your celebration of Lemons Event? I keep watching for the date, please let us know. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon! Hope you are having a great week end!
    Miz Helen

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  6. I am definitely going to try this. Liked it so much that it is the Featured Recipe at Mangoes and Chutney this week! Thanks for linking up to Fat Camp Friday!

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  7. It turned out so pretty. I would have cooked the lemons forever, too, as it does seem odd to eat them rind and all. But I'm trusting your judgement that it's yummy. I can't wait to try this -- what a great conversation piece.

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  8. Congratulations Jaime!
    You are featured on Full Plate Thursday this week. Enjoy your feature and have a great week end!
    Miz Helen

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  9. So pretty and looks absolutely delicious! I have to make this when we have some friends over!
    -Lynn

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  10. I just pinned this in my "Things I need to remember" board because I don't want to forget where the recipe is for this. :)

    Can't wait for an "excuse" to make this. :)

    Love!

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  11. Hey! Just found your blog through the Thursday Linky Party and am a new follower! Check out my blog and follow back :)

    Can't wait to read more of your recipes!

    Thanks,
    Krista
    http://www.the-not-so-deperate-chef-wife.com

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  12. Whoops! My blog url I left you in the last comment has a typo in it. Here is the right url: http://www.the-not-so-desperate-chef-wife.com

    lol Sorry!

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