Lemon curd cups
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 227 / Protein 3g / Carbohydr. 20g / Fat 16g
Ingredients (12 servings)
|1 package||phyllo dough|
|200 g||butter (divided)|
|flour for work surface|
|confectioner’s sugar to garnish|
zester, citrus juicer (optional), oven, muffin pan, sieve, piping bag (optional), brush (optional), cooking spoon, cutting board, knife, 2 small saucepans, ladle
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.
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.
zester, citrus juicer, oven
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.
small saucepan, brush, cutting board, knife
1 package phyllo dough / 65 g butter / flour for work surface
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
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.
cooking spoon, small sauce pan
2 eggs / 2 egg yolks / 125 g sugar / 135 g butter / salt
Remove from heat and strain through a coarse sieve.
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