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| Lemon curd and blueberries in phyllo |
What to do with scrumptious lemon curd when you have phyllo and blueberries that need to be used? Sue whipped this up in no time.
Lemon Curd (by Alton Brown)
Ingredients
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Phyllo Cups
Phyllo
1/4 C Butter – Melted
Using a cupcake pan. Line the cups with a layer of phyllo, brush with butter. Repeat this process until you have 4 layers of phyllo built up. Bake at 350 degrees fahrenheit for about 8 minutes or until phyllo is lightly browned.Remove phyllo cups to cool. They can store for a few days in the refrigerator
Assembly
Fill the cups with lemon curd, sprinkle some blueberries on top. Lightly dust with powdered sugar.
