It must be that perfect balance of pucker and sweet that makes lemon desserts so irresistible. And lemon Danish pie doesn’t disappoint. Similar to fruit bars with a buttery cake-like batter it is a lovely addition for breakfast or dessert.
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I had trouble giving this dessert a name. It isn’t really a pie like a lemon meringue and it isn’t a cake. It isn’t like lemon bars either. I considered calling it a coffee cake but it has a different texture. But it is good! And easy to prepare. The only hard part is resisting an additional slice.
How to prepare lemon Danish pie
Gather your ingredients and allow the butter and egg to come to room temperature.
Add the softened butter, sugar and salt to a large bowl.
With a mixer, beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix until well combined.
Add the 1/2 teaspoon of vanilla and 1/4 teaspoon of almond extracts.
Gradually stir in the flour.
Mix until combined. It is a thick batter.
Spoon 1 1/2 cups of the batter into a greased deep-dish baking dish.
Spread the batter evenly into the prepared dish.
Spoon on the pie filling and spread over the batter.
Drop the remaining batter by teaspoonfuls over the lemon filling. Bake about 45 minutes or until golden brown. Remove from the oven and cool completely on a wire rack.
Frosting for lemon Danish pie
In a small bowl, mix the confectioners sugar, 1/4 teaspoon of each, the vanilla and almond extracts and enough milk to reach desired consistency.
Drizzle the frosting over the top.
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Lemon Danish Pie
Serves 6-8
INGREDIENTS:
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 can (21 ounces each) Lemon pie filling
FROSTING:
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 – 1 1/2 tablespoons milk
DIRECTIONS:
Preheat oven to 350°.
Grease or spray a baking dish.
In a large mixer bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extracts.
Gradually stir in flour.
Spread 1 1/2 cups batter into a greased deep dish baking pan.
Spread with pie filling.
Drop remaining batter by teaspoonfuls over filling.
Bake about 45 minutes or until golden brown.
Cool completely in pan on a wire rack.
FROSTING
In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency.
Drizzle over top.
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Foolproof Lemon Curd made in Microwave
Buttery Shortbread Biscuits with Lemon Glaze
Lemon Glazed French Madeleines 
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