Lemon Custard Danish

Instructions

1. Prepare the lemon custard
   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture begins to thicken. In a separate bowl, whisk egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously. Pour the egg mixture back into the saucepan and continue cooking, whisking constantly, until thickened (about 3-4 minutes). Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until cool (about 1 hour).
2. Prepare the pastry
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out each puff pastry sheet to a 12x12-inch square. Cut each sheet into 4 equal squares to make 8 squares total. Transfer the squares to the prepared baking sheets.
3. Fill and shape the danish
   Place about 2 tablespoons of the chilled lemon custard in the center of each pastry square. Fold each corner of the pastry toward the center, overlapping slightly, but leaving some of the custard visible in the middle. Press the corners together firmly to seal. Brush the pastry with egg wash, being careful not to get any on the custard.
4. Bake to golden perfection
   Bake in the preheated oven for 22-25 minutes, until the pastry is puffed and golden brown. Transfer to a wire rack to cool slightly.
5. Add the finishing glaze
   While the danish are still warm, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm danish. Allow to cool for about 10 minutes before serving.