A gift from the lemon curd gods for sure! I use this lemon curd as a filling for Phyllo Cups with blueberries, or for individual tarts using frozen prebaked tart shells. If you have time on your hands, make individual phyllo cups using mini muffin pans! For the blueberries I will often substitute lime zest for lemon zest and some lime juice for some of the lemon juice. The photo also shows a phyllo cup with a scrumptious savoury meat mixture called Picadillo.
2 large eggs
½ cup + 1 ½ tsp. sugar
2 tsp. lemon zest, finely grated
5 Tbsp. + 1 tsp. fresh lemon juice
2 Tbsp. + 1 tsp. soft butter
In a microwaveable bowl, whisk together the eggs & sugar. Whisk in the lemon zest, lemon juice and butter. Microwave on High for 1 ½ minutes; whisk until smooth. Microwave on High for 1 – 1½ minutes longer until it just boils and thickens slightly; whisk again until smooth. Let cool, then cover tightly and refrigerate overnight or up to 1 week. Lemon curd will thicken much more s it cools.
To see how to make the phyllo cups, click Phyllo Cups.
If you would like to make the Picadillo, click Mexican Style Picadillo.
