Lemon curd cups

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.