Lemon curd cups

Based on 15 ratings
Julie

Julie

Editor-in-Chief

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
3 g
Fat
16 g
Carb
20 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.
    • 125 g phyllo dough
    • 65 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
    • 125 g sugar
    • 135 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.