Brush the beaten egg around the edges of each Danish. Sprinkle the edges with raw turbinado sugar, or granulated sugar. Bake for about 25-28 minutes until very golden brown and flakey.
All the Danish to cool completely. Then spoon a scant tablespoon of the lemon curd on top of the cream cheese, allowing some of the cream cheese to peak through. Top with the candied lemon slices.
Recipe Notes
These Lemon Cream Cheese Danish are best eaten within 1-2 days of making them.
ADVERTISEMENT
