A couple of ingredients that immediately invoke panic in me are yeast and egg yolks.  Not just raw egg yolks, but when you are making a custard or pudding-type dessert, and you have to temper egg yolks.  Yep, it sends a bit of a chill down my spine.  I am so afraid of ending up with scrambled eggs or cooked egg chunks in my dessert.  And who wants scrambled eggs and lemon together?  Not me.

Thankfully my mom was in town last week and she helped my conquer this irrational fear I have of cooking egg yolks.

My mom has made many a curd in her day, so she assured me that I wouldn’t end up with an omelet if I attempted to make lemon curd.  And so with a confidence boost from her, I successfully made my own lemon curd!  Now I am already dreaming up other flavors of curd that I can’t wait to try:  lime, clementine…..

We all can use shortcuts from time to time and pre-formed phyllo cups are one of my favorite tricks.  Already baked and perfectly crispy, the sweet or savory filling possibilities are unlimited for the shells.  By simply filling the shells with lemon curd and topping them with a blueberry, the color and texture contrasts were great and the flavor combination was so fresh and perfect for spring.

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in a small sauce pan, combine lemon juice, sugar and salt

stir over medium heat until sugar is dissolved

in a separate small bowl, whisk together egg yolks and eggs; pour lemon mixture into eggs whisking constantly

return mixture to saucepan and continue stirring with a rubber spatula over medium heat until mixture thickens and when you drag your spatula through it leaves a track as seen in the photo

remove from heat, add butter and stir until butter is melted and incorporated

pour from saucepan through fine sieve into another bowl to ensure smoothness

cover with plastic wrap directly touching the surface for at least an hour

just before serving, scoop chilled curd into a ziploc bag, cut one of the corners,  pipe into phyllo shells and garnish with a berry or a mint leave

serve immediately or refrigerate the filled shells covered and serve with in 2-3 hours

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13 Comments ( Reply )

  1. Anna Johnson
    May 01, 2012 @ 9:31 am

    Great job on these! SO pretty and tasty!


    • Mercedes
      May 01, 2012 @ 9:46 am

      Thanks Anna!


  2. Laura (Tutti Dolci)
    May 01, 2012 @ 10:18 am

    Your lemon curd looks perfect, and I love that you used it as a filling for phyllo cups – those are so great for parties. Cute picture of you and your mom, too!


    • Mercedes
      May 01, 2012 @ 10:51 am

      Thanks Laura! The curd was very tasty and I love how easy the phyllo cups are!


  3. Cassie
    May 01, 2012 @ 1:32 pm

    I love lemon curd and I still need to make it at home. Love that pic of you and your mom, beautiful ladies!


    • Mercedes
      May 01, 2012 @ 6:43 pm

      Thanks Cassie! It really isn’t as finicky as I had feared!


  4. emily (a nutritionist eats)
    May 01, 2012 @ 3:38 pm

    Such a cute picture of you two!
    I’m surprised to hear that yeast scares you! I would have never guessed.


    • Mercedes
      May 01, 2012 @ 6:43 pm

      I know Em, I shouldn’t be afraid of yeast, but I always seem to steer away from it….


  5. Anna @ hiddenponies
    May 01, 2012 @ 6:35 pm

    I’m impressed – making my own lemon curd has always scared me too! Moms are the perfect cheerleaders, I love that picture of you two 🙂


    • Mercedes
      May 01, 2012 @ 6:44 pm

      Thanks Anna! Yes, I would definitely encourage you to try making curd yourself! It really isn’t as scary as it seems!


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