Lemon curd cups

Lemon curd cups

13 ratings

Jeanne, student


„The lemon gives this dessert its fresh touch. Small and beautiful.“

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
1 package
phyllo dough
2
eggs
2
egg yolks
5
lemons
125 g
sugar
200 g
butter (divided)
salt
flour for work surface
confectioner’s sugar to garnish
Metric
Imperial
  • 1 package phyllo dough
  • 2  eggs
  • 2  egg yolks
  • 5  lemons
  • 125 g sugar
  • 200 g butter (divided)
  • salt
  • flour for work surface
  • confectioner’s sugar to garnish

Utensils

  • zester
  • citrus juicer (optional)
  • oven
  • muffin pan
  • sieve
  • piping bag (optional)
  • brush (optional)
  • cooking spoon
  • cutting board
  • knife
  • 2 small saucepans
  • ladle

Enjoy with

Riesling ice wine, sweet, 2012
This ice wine has a high acidity with intense fruit flavors and mineral notes. The elegant sweetness in the wine emphasizes the citrus flavors of the dessert.

Nutrition per serving

Cal
227
Protein
3g
Fat
16g
Carb
20g

Step 1/6

Preheat oven to 180°C/350°F. Zest one fifth of the lemons and squeeze juice from all lemons. The amount of lemon juice should roughly match the amount of sugar.
  • 5 lemons
  • zester
  • citrus juicer
  • oven

Preheat oven to 180°C/350°F. Zest one fifth of the lemons and squeeze juice from all lemons. The amount of lemon juice should roughly match the amount of sugar.

Step 2/6

Cut phyllo dough into 5 cm squares on a lightly floured surface. Place two squares crosswise on top of each other. Melt one third of butter and brush dough with it.
  • 1 package phyllo dough
  • 65 butter
  • flour for work surface
  • small saucepan
  • brush
  • cutting board
  • knife

Cut phyllo dough into 5 cm squares on a lightly floured surface. Place two squares crosswise on top of each other. Melt one third of butter and brush dough with it.

Step 3/6

Then, layer muffin pan with prepared sheets of dough. Bake until golden for about 10 - 15 min. in preheated oven at 180°C/350°F. Set aside to cool.
  • oven
  • muffin pan

Then, layer muffin pan with prepared sheets of dough. Bake until golden for about 10 - 15 min. in preheated oven at 180°C/350°F. Set aside to cool.

Step 4/6

In the meantime, whisk together lemon zest, lemon juice, eggs, egg yolks, sugar, the remaining butter, and a pinch of salt. Heat up over medium heat stirring constantly until the liquid thickens.
  • 2 eggs
  • 2 egg yolks
  • 125 sugar
  • 135 butter
  • salt
  • cooking spoon
  • small sauce pan

In the meantime, whisk together lemon zest, lemon juice, eggs, egg yolks, sugar, the remaining butter, and a pinch of salt. Heat up over medium heat stirring constantly until the liquid thickens.

Step 5/6

Remove from heat and strain through a coarse sieve.
  • sieve
  • ladle

Remove from heat and strain through a coarse sieve.

Step 6/6

Fill dough cups with curd and let cool 8 - 10 min. Sprinkle with confectioner’s sugar before serving. These cups also taste great when served slightly cooled.
  • confectioner’s sugar to garnish
  • piping bag

Fill dough cups with curd and let cool 8 - 10 min. Sprinkle with confectioner’s sugar before serving. These cups also taste great when served slightly cooled.