Free Recipe Lemon Cups
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Lemon Cups Recipe
8 Sheets (18×12 inch) frozen
-phyllo dough, thawed
1/4 c Butter (no substitutes);
-melted
1/3 c Granulated sugar
2 ts Cornstarch
2 ts Finely shredded lemon peel
1/4 c Lemon juice
2 tb Butter; no substitutes
1 Egg; slightly beaten
1 c Whipping cream
2 tb Powdered sugar
1/2 ts Vanilla
Kiwi fruit slices; optional
Lemon Cups Preparation
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 buter. 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 4×3 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 inhc 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. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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