Lemon Curd Danish

Instructions

1. Prepare the lemon curd
   In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and salt. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter cubes until fully melted. Strain through a fine-mesh sieve into a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 1 hour.
2. Prepare the pastry
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, making 8 squares total.
3. Shape the danishes
   Using a sharp knife, make cuts from each corner toward the center, stopping about 1 inch from the center. Place about 1 1/2 tablespoons of chilled lemon curd in the center of each square. Fold every other corner toward the center, pressing gently to seal, creating a pinwheel shape.
4. Apply egg wash and bake
   In a small bowl, whisk together the egg and water to make an egg wash. Brush the pastry with egg wash, being careful not to get it on the lemon curd. Bake for 20-25 minutes, until the pastry is puffed and golden brown.
5. Prepare the glaze
   While the danishes are cooling, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
6. Finish and serve
   Once the danishes have cooled for about 10 minutes, drizzle with the lemon glaze. Serve warm or at room temperature for the best flavor and texture.