Lemon Curd Cups
Athens Mini Fillo Shells, lemons, sugar, eggs, butter, blueberries or blackberries
We always find after eating something salty, it’s great to finish out the meal with something sweet. And a lot of game day foods do fall on the salty side, meaning we need some major-league dessert to keep things balanced.
These lemony sweet treats are sure to please! And because they’re small, you won’t have to feel too guilty eating them. They’re mostly fruit, right? And since they look complicated (but are really easy), you’ll be impressing all your friends without breaking a sweat!
1 package Athens Mini Fillo Shells
¾ cup lemon juice
¾ cup sugar
¼ teaspoon salt
3 large eggs
4 large egg yolks
4 tablespoons butter (½ stick)
1 cup blueberries and blackberries, to garnish
1 tablespoon lemon zest
In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk very well.
When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. We usually pour in about half, but you can do more or less. The goal is to temper your eggs.
Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir, you may curdle your eggs.
Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time to sneak a large spoonful of hot lemon curd.
Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
Refrigerate until cold, about 2–4 hours. It will thicken up some as it cools*.
When ready, place 1 tablespoon of lemon curd into the fillo cup. Top with a blueberry or blackberry and a little bit of lemon zest. Enjoy!
At this point, the curd will hold in the fridge for 1–2 weeks.