Lemon Pastry Dessert
|All purpose flour||3 Cup (48 tbs)|
|Butter margarine||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Heavy cream||2 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted|
Prepare and chill the Lemon Filling and the mixture for Topping.
Blend flour and salt in a bowl.
Cut in butter until particles are the size of rice kernels.
Add a mixture of beaten eggs and 1 tablespoon of the cream; stir with a fork until dough holds together.
Form into a ball and divide into halves.
On a lightly floured surface, roll half of the dough at a time into a 16x12-inch rectangle.
Cut into halves, prick entire surface thoroughly with a fork and place on baking sheets.
Brush pastry with a mixture of egg white and remaining 1 tablespoon cream.
Bake at 350Â°F 15 minutes, or until lightly browned.
Leave pastry on baking sheets and set on wire racks to cool.
On a serving tray, stack and fill three of the pastries, topping each layer of filling with finely chopped drained maraschino cherries, if desired.
Cover with the fourth pastry and spread the Topping evenly over surface.
Sprinkle with the coconut.