Lemon Curd Cups
Prep time: 30 min
Cook time: 5 min
Servings: 15
Time-saving frozen phyllo cups make these bite-sized desserts come together in a snap. Filled with lemon curd and topped with fresh berries.
Ingredients
30 pieces athens phyllo shells
2 eggs
1/3 cup lemon juice
3 tbsps kerrygold butter
1/3 cup monk sugar
1 tbsp agar powder
100 grams Ines cherry jam
15 raspberries
15 blueberries
Direction
In a small saucepan, whisk together the sugar and agar agar.
Add the eggs and whisk until completely smooth and no trace of egg whites or yolks remains. Whisk in the lemon juice, then set over medium heat and bring to a simmer, whisking constantly. Once the mixture comes to a thorough simmer, remove from the heat and stir in the butter.
Transfer to a bowl, cover, and refrigerate until completely cool. Once the lemon curd is chilled, assemble the cups. Spoon 1/2 teaspoon Ines Cherry Jam or sugar free raspberry jam into the bottom of each cup. Divide the lemon curd between the cups, then top each with fresh berries. Dust each with a bit of powdered sugar just before serving. Best if assembled within 1 to 2 hours of being served.