Lemon curd cups
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 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
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
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
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
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
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
Remove from heat and strain through a coarse sieve.
sieve, ladle
Step 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.
piping bag
confectioner’s sugar to garnish