Lemon Custard Phyllo Cups Recipes

LEMON SEMOLINA CUSTARD IN PHYLLO

Steps:

• In a medium saucepan, combine the milk, 1 cup granulated sugar, 2 tablespoons butter, and lemon zest. Bring to a simmer over low heat. Whisk in semolina, and cook, stirring, until the mixture is thick, 6 to 8 minutes. Remove from heat, and whisk in eggs, one at a time. Return saucepan to heat, and cook, stirring constantly, for 30 to 40 seconds, to cook the eggs. Remove custard from heat, and let cool to room temperature.
• Preheat oven to 325 degrees. In a small saucepan, melt remaining 2 sticks butter with olive oil; use some of this mixture to brush an 8-inch round nonstick springform baking pan. In a small bowl, combine remaining 1/2 cup granulated sugar and 1 tablespoon cinnamon.
• Stack phyllo on a work surface, cover with parchment paper, and top with a damp kitchen towel. Working with one sheet of phyllo at a time, place one of the corners into the center of the pan and gently press the dough so that it fits tightly in the pan. Lay the corner of the second sheet of phyllo into the center of the pan, slightly overlapping the first sheet of phyllo. Press the second sheet tightly into the pan. Lay a third sheet of phyllo in the same manner, covering the remainder of the pan (one layer of dough is now completed). Using a pastry brush, brush the phyllo with a generous amount of the butter mixture. Lightly sprinkle with the cinnamon-sugar mixture.
• Place three more sheets of phyllo into the pan in the same manner, brushing with the butter mixture and sprinkling with the cinnamon-sugar mixture. Repeat process again with the remaining 3 sheets of phyllo (you will now have completed three layers). Fill phyllo-lined pan with custard; spread evenly.
• Working with one layer at a time, fold phyllo sheets toward the center of the pan. Brush generously with the butter mixture and sprinkle with the cinnamon-sugar mixture. Repeat folding, buttering, and sprinkling until all layers have been folded toward the center. Do not sprinkle the top layer as the cinnamon-sugar mixture may burn and darken the pastry. Prick all over with a fork, and bake, on a Silpat-lined baking sheet, until golden brown, about 1 hour.
• Combine remaining tablespoon of cinnamon with the confectioners' sugar, and sprinkle over the surface of the phyllo when removed from oven. Let rest 5 to 10 minutes before slicing. Serve warm or at room temperature.

LEMON CUSTARD PHYLLO CUPS

Steps:

• For Custard:
• Whisk sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring. Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
• For Phyllo Cups:
• Preheat oven to 375°F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray. Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel). Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
• Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin. (Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.)
• Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.

STRAWBERRY AND LEMON CURD PHYLLO BASKETS

Steps:

• For baskets: Preheat oven to 350°F.
• Place 1 phyllo sheet on work surface.
• Brush with butter.
• Sprinkle 2 tsp bread crumbs over.
• Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• End with fourth phyllo sheet and just butter this one.
• Cut out 12, 4-inch squares.
• Brush every other cup of 2, ½ cup muffin tins with melted butter.
• Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
• Bake until just golden-brown and crisp, about 10-12 minutes.
• Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
• For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
• Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
• Pour into bowl.
• Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
• Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
• Arrange remaining berries in petal pattern on top of curd.
• Garnish with mint.

FETA CUSTARD IN PHYLLO CUPS

Steps:

• Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
• Place phyllo shells on a baking sheet.
• Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
• Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
• Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
• Sprinkle olive mixture evenly over tops of baked custard.
• Serve immediately.

LEMON-CURD PHYLLO TARTLETS

Steps:

• Preheat oven to 350°F. Place phyllo shells on a baking sheet and brush with egg white. Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack.
• Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

LEMON MERINGUE TARTS IN PHYLLO CUPS

Steps:

• For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
• Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
• Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
• For tart dough:
• Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
• Repeat the process with the second and third sheets. Cut into 3-inch squares.
• Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
• Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
• Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
• For meringue:
• Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
• Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.