Lemon curd cups

Lemon curd cups

Based on 18 ratings
Team

Team

Community member

Difficulty

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

Ingredients

Servings2
20⅞ g
phyllo dough
eggs
egg yolks
lemons
20⅞ g
sugar
33⅓ g
butter (divided)
salt
flour for work surface
confectioner’s sugar to garnish
MetricImperial

Utensils

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

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal227
Protein3 g
Fat16 g
Carb20 g
  • 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.
    • 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.
    • 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

    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.
    • eggs
    • 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

    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.

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