Lemon Cups Recipe - Cooking Index
Lemon Cups Recipe - Cooking Index
| 8 | -- (18x12 inch) frozen phyllo dough, thawed | |
| 1/4 cup | 49g / 1.7oz | Butter - (no substitutes), melted |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 2 teaspoons | 10ml | Cornstarch |
| 2 teaspoons | 10ml | Finely shredded lemon peel |
| 1/4 cup | 59ml | Lemon juice |
| 2 tablespoons | 30ml | Butter - no substitutes |
| 1 | Egg - slightly beaten | |
| 1 cup | 237ml | Whipping cream |
| 2 tablespoons | 30ml | Powdered sugar |
| 1/2 teaspoon | 2.5ml | Vanilla |
| Kiwi fruit slices - optional |
1. Grease six 6 ounce custard cups; set aside. Unfold phyllo dough. Remove 1 sheet, keeping remaining phyllo covered with plastic wrap or waxed paper and a damp towel. Place the 1 sheet of phyllo on a waxed paper lined cutting board. Brush phyllo with some of the 1/4 cup melted butter. Top with a second sheet of phyllo, then brush with more butter. Repeat layering with remaining phyllo and butter.
2. Using a sharp knife, cut the stack crosswise into six 3 inch wide strips. Then cut lengthwise into thirds, forming eighteen 4x3 inch rectangles. Press three rectangles into each prepared custard cup with shorter edges overlapping in the bottoms of the cups. Place cups in a 15x10x1 inch baking pan. Bake in a 350 oven for 15 to 18 minutes or until golden. Cool in custard cups on a wire rack.
3. Meanwhile, prepare lemon curd. In a heavy saucepan stir together sugar, cornstarch, and lemon peel. Gradually stir in lemon juice. Add 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir half the mixture into beaten egg. Return entire egg mixture to saucepan; heat just until it begins to boil. Cook and stir for 2 minutes more. Remove from heat. Cover surface with plastic wrap; chill. Just before using, gently stir.
4. For filling, in a medium mixing bowl combine whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on low speed just until stiff peaks form. Fold about a fourth of the whipped cream into chilled lemon curd; fold in remaining whipped cream.
5. To assemble, carefully lift the baked phyllo shells from custard cups and place on a serving plate. Spoon or pipe filling equally among the baked phyllo shells. If desired, garnish with kiwi fruit. Makes 6.
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