To make the candied lemons boil the water add the baking sweetener (1/3 cup) and thinly sliced lemons. Stirring now and again. simmer for about 10 minutes. Then drain and transfer on a plate and leave to dry. Just before serving dip or sprinkle some baking sweetener on them.
For the Danish
Preheat oven to 200 Deg. C (400 Deg. F)
Grease or spray and cook a baking tray and line with wax paper and spray and cook that as well.
On a floured surface roll out the puff pastry and cut circles of about 3 1/2 ” with a cookie cutter or large glass. Place these on the baking tray.
Beat the cream cheese until thick and creamy in a bowl with your mixer. (1 min) Add in the lemon zest and confectioners sugar and mix so its all combined. Finely taking about 2 tablespoons of cream cheese mixture paste in the center of the round puff pastry cut outs. Drop a dollop of lemon curd on top of that.
Finely brush the edges of the puff pastry with egg mixture and sprinkle some confectioners sweetener over them.
Bake for about 20 – 30 minutes until golden brown.
Place on a cooler rack for about 5 minutes, then dust some confectioners sweetener over them and add your candied lemon slices and serve.
Serve decorated for a Breakfast or Dessert for Mothers Day.
Yummy…………not so difficult are they?
Notes
Purecane confectioners sugar has zero calories and is better suited for diabetics.