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Lemon curd cups
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
zester, citrus juicer, oven, small saucepan, brush, cutting board, knife, muffin pan, cooking spoon, small sauce pan, sieve, ladle, piping bag
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How-To Videos
How to zest citrus fruits
How to separate eggs
Nutrition per serving
Step 1/ 6
- ⅞ 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
- 20⅞ g phyllo dough
- 10⅞ g 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
- 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
- ⅓ eggs
- ⅓ egg yolks
- 20⅞ g sugar
- 22½ g 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
- sieve
- ladle
Remove from heat and strain through a coarse sieve.
Step 6/ 6
- 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.
Enjoy your meal!
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