Imagine biting into a tiny, crisp cup filled with the brightest, most flavorful lemon curd you’ve ever tasted. That’s what you get with these Lemon Curd in Phyllo Cups! This recipe is surprisingly simple to make and always a crowd-pleaser. These bite-sized treats are perfect for parties, showers, or just a little something special to brighten your day.
Why You Will Love This Recipe
Lemon Curd in Phyllo Cups are the perfect combination of textures and flavors. The delicate, flaky phyllo cups provide a satisfying crunch that contrasts beautifully with the smooth, tangy lemon curd. What makes this recipe truly special is its simplicity – you get an elegant dessert with minimal effort. Plus, you can make the lemon curd ahead of time, making these treats perfect for entertaining. They're a bright, flavorful, and visually appealing dessert that is sure to impress!
Ingredients
- 1 package (15 count) frozen mini phyllo shells, thawed
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon lemon zest
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Prepare the Phyllo Cups
Take the thawed phyllo shells out of the packaging and place them on a baking sheet. You can arrange them close together since they won't expand much during baking. If any cups are misshapen, gently reshape them with your fingers.
Step 2: Make the Lemon Curd
In a medium saucepan, combine the granulated sugar, butter, lemon juice, lemon zest, eggs, and egg yolks. Whisk everything together until well combined.
Step 3: Cook the Lemon Curd
Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or spatula, until the curd thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. Be patient and keep stirring to prevent the eggs from scrambling. The curd is ready when you can run your finger across the back of the spoon and the line remains clear.
Step 4: Strain the Lemon Curd (Optional)
For an ultra-smooth curd, pour it through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg. This step is optional, but it does result in a silkier texture.
Step 5: Cool the Lemon Curd
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cool and thickened.
Step 6: Fill the Phyllo Cups
Once the lemon curd is chilled, spoon or pipe it into the phyllo cups. Fill each cup nearly to the top.
Step 7: Chill and Serve
Refrigerate the filled Lemon Curd in Phyllo Cups for at least 30 minutes before serving. This helps the curd set up nicely in the cups.
Step 8: Garnish (Optional)
Before serving, lightly dust the Lemon Curd in Phyllo Cups with powdered sugar, if desired. You can also garnish with a small piece of lemon zest or a fresh berry.
Serving Suggestions
Lemon Curd in Phyllo Cups are delightful on their own, but they also pair well with other desserts and beverages. Consider serving them alongside a platter of fresh fruit, such as raspberries, blueberries, or strawberries, to complement the tartness of the lemon.
For a sophisticated touch, serve these treats with a cup of herbal tea or a sparkling lemonade. The bright, citrusy flavor of the lemon curd will cut through the richness of other desserts, making it a perfect palate cleanser.
These Lemon Curd in Phyllo Cups are ideal for any occasion, from casual get-togethers to more formal events. They're especially popular at spring and summer gatherings, such as bridal showers, baby showers, and garden parties. Their elegant appearance and delicious flavor make them a guaranteed hit with guests of all ages.
Storage and Reheating
To store leftover Lemon Curd in Phyllo Cups, place them in an airtight container and refrigerate. They are best consumed within 2-3 days, as the phyllo cups can become soggy over time.
It's not recommended to reheat Lemon Curd in Phyllo Cups. The phyllo cups will lose their crispness, and the curd may separate. It's best to enjoy them cold or at room temperature.
If you have leftover lemon curd, you can store it separately in an airtight container in the refrigerator for up to a week. This lemon curd can also be used on toast or as a cake filling.
Key Details
- Prep time: 15 minutes
- Cook time: 10 minutes
- Chill time: 2 hours 30 minutes
- Servings: 15 phyllo cups
- Equipment:
- Medium saucepan
- Whisk
- Fine-mesh sieve (optional)
- Baking sheet
- Spoon or piping bag
Lemon Curd in Phyllo Cups
Ingredients
- 1 package 15 count frozen mini phyllo shells, thawed
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, cut into cubes
- 1/4 cup fresh lemon juice from about 2 lemons
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon lemon zest
- Powdered sugar for dusting (optional)
Instructions
- Take the thawed phyllo shells out of the packaging and place them on a baking sheet. Gently reshape any misshapen cups.
- In a medium saucepan, combine the granulated sugar, butter, lemon juice, lemon zest, eggs, and egg yolks. Whisk together until well combined.
- Place the saucepan over medium-low heat. Cook, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 8-10 minutes.
- For an ultra-smooth curd, pour it through a fine-mesh sieve into a clean bowl (optional).
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the curd. Refrigerate for at least 2 hours.
- Once chilled, spoon or pipe the lemon curd into the phyllo cups, filling each cup nearly to the top.
- Refrigerate the filled phyllo cups for at least 30 minutes before serving.
- Before serving, dust with powdered sugar if desired. Garnish with lemon zest or fresh berry (optional).