Lemon curd cups

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


Difficulty: Easy

Time: 30 min. preparation time, 10 min. baking time

Nutrition: Calories ca 227 / Protein 3g / Carbohydr. 20g / Fat 16g

Ingredients (12 servings)

1 packagephyllo dough
2egg yolks
125 gsugar
200 gbutter (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

Wine Tip

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.

Step 1

Lemon curd cups

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

5 lemons

Step 2

Lemon curd cups

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

Step 3

Lemon curd cups

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

Step 4

Lemon curd cups

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

Step 5

Lemon curd cups

Remove from heat and strain through a coarse sieve.

sieve, ladle

Step 6

Lemon curd cups

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.

piping bag

confectioner’s sugar to garnish