Dessert

Lemon Danish is for Dessert.

Lemon Danish takes 20 minutes to prepare.

Lemon Danish takes 30 minutes to cook.

Lemon Danish makes 4 servings.

The ingredients for Lemon Danish are:

3 lg egg yolks
1/4 c unsalted butter
4 servings Truvia Natural Sweetener
1/4 c lemon juice
2 tbsp grated lemon zest

3 lg egg whites
1/2 tsp Cream Of Tartar
2 Tbsp Fage 0% Greek Yogurt
2 servings Truvia Natural Sweetener
1 tbsp Vanilla Extract

2 tbsp, unsifted powdered sugar
1/2 tsp water

Here is how you make Lemon Danish:

1. Carefully separate egg yolks from egg whites.2. Melt butter in a small saucepan on low heat.3. Remove from heat and whisk in proper amount of sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to stove over low heat. Whisk slowly and continuously until curd thickens.4. Place lemon curd in a refrigerator to cool.5. Place separated egg whites and cream of tartar in a mixer bowl. Beat on High until meringue forms a VERY stiff peak. 6. While meringue is mixing, mix the yogurt, vanilla, and remaining Truvia in a separate bowl until dissolved.7. Gently fold yogurt mixture into the meringue until evenly distributed. Do not overwork the meringue.8. Immediately spoon 4 evenly sized mounds of meringue onto a greased cookie sheet. Make a large indentation in the center of each mound with a large spoon or spatula. (Parchment paper or a silicon mat may also be used.)9. Spoon even amounts of the slightly chilled lemon curd into the indentation.10. Bake at 350 for approximately 30 min or until danish is nicely browned.11. Let danish cool. 12. Mix the powdered sugar with water to form a "thick" glaze and drizzle over each danish.Try different zests and/or juices for different kinds of curd! Grapefruit, orange, kiwi, lemon/lime, etc. Use a cocoa mousse instead for your chocoholic!

The nutritional information for Lemon Danish is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 191.1

• Total Fat: 15.1 g
• Cholesterol: 170.6 mg
• Sodium: 58.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 0.4 g
• Protein: 5.7 g