Lemon curd cups

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!