Lemon curd cups

Based on 14 ratings

Difficulty

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

Ingredients

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

Utensils

  • zester
  • citrus juicer
  • oven
  • small saucepan
  • brush
  • cutting board
  • knife
  • muffin pan
  • cooking spoon
  • small sauce pan
  • sieve
  • ladle
  • piping bag

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.
  • 125 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.