Lemon Curd Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the Danish dough:</strong></li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">10g instant dried yeast</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">75ml warm water</li><li class="ingredients-single-item">150ml whole milk, lukewarm</li><li class="ingredients-single-item">250g cold unsalted butter (for laminating)</li><li class="ingredients-single-item"><strong>For the lemon curd:</strong></li><li class="ingredients-single-item">4 unwaxed lemons, zest and juice</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 egg yolk</li><li class="ingredients-single-item"><strong>For the egg wash:</strong></li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon milk</li><li class="ingredients-single-item"><strong>For the glaze (optional):</strong></li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">1-2 tablespoons lemon juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Round cutter (8cm/3-inch)</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the lemon curd. Place the lemon zest, juice, sugar, and butter in a heatproof bowl set over a pan of simmering water (ensure the bowl doesn't touch the water). Stir occasionally until the butter has melted completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk the eggs and egg yolk. Slowly pour about a quarter of the hot lemon mixture into the eggs while whisking constantly to temper them (this prevents scrambling). Now pour this egg mixture back into the main lemon mixture, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Continue cooking the curd over gentle heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon – about 10-15 minutes. The temperature should reach 82°C for proper thickening. Once ready, strain through a fine-mesh sieve into a clean bowl to remove any lumps or bits of zest.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the surface of the lemon curd directly with cling film to prevent a skin forming, then refrigerate until completely cold and set (at least 2 hours, but overnight is best).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the Danish dough, place the flour, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine. In a separate bowl, whisk together the yeast, eggs, water, and milk. With the mixer running on low speed, pour the wet ingredients into the dry and mix until a cohesive dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Increase speed to medium and knead for about 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be soft but not sticky – add a little more flour if needed. Shape into a rectangle, wrap in cling film and refrigerate for 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the butter block for lamination. Place the cold butter between two sheets of parchment paper and pound with a rolling pin to flatten. Roll into a neat 20×15cm rectangle, keeping the edges straight. Return to the refrigerator until firm but still pliable (about 15 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the chilled dough on a lightly floured surface into a 40×20cm rectangle. Position the butter block on one half of the dough, leaving a small border. Fold the other half of dough over the butter and seal the edges by pressing with your fingertips. This encases the butter completely – crucial for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll the dough out to a 45×15cm rectangle, keeping the edges straight and even. Fold the dough in thirds like a business letter (this is your first "turn"). Wrap in cling film and refrigerate for 30 minutes. The chilling time is essential as it relaxes the gluten and keeps the butter cold, which is vital for creating those flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat this rolling and folding process two more times (three turns total), chilling the dough for 30 minutes between each turn. After the final turn, wrap well and chill for at least 2 hours or overnight for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to shape, line two baking sheets with parchment paper. On a lightly floured surface, roll the dough to a 3-4mm thickness. Using an 8cm round cutter, cut out 12 circles and transfer them to the prepared baking sheets, leaving space between each pastry for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Use the handle of a wooden spoon or your fingers to make an indentation in the center of each dough circle, pressing down but not all the way through. Spoon about 1 tablespoon of the chilled lemon curd into each indentation. Be careful not to overfill, as the curd will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Cover the danishes loosely with lightly oiled cling film and let rise in a warm place for about 45-60 minutes until slightly puffy. The dough won't double in size but should look visibly puffed.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Preheat your oven to 190°C (170°C fan). Just before baking, gently brush the exposed dough (not the filling) with egg wash, taking care not to let it drip onto the baking sheet as this can glue your danishes down.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake for 15-18 minutes, rotating the pans halfway through, until the pastries are deeply golden brown – don't underbake or they'll be doughy inside. The high temperature creates steam that helps the layers separate dramatically, creating that classic Danish texture.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the danishes to cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack. If making the optional glaze, mix the icing sugar with enough lemon juice to create a thick but pourable consistency. Drizzle over the warm (but not hot) danishes for a beautiful finish.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>These lemon curd danishes are best enjoyed on the day they're made, while the pastry is at its crispest. If you have leftovers, store in an airtight container for up to 2 days and refresh in a warm oven for 5 minutes before serving.</li></ol>