These creamy little delights are perfect for a luncheon, a shower or anytime!
The ingredients I’m giving you will fill 30 of these mini phyllo pastry shells.
This recipe starts by making a lemon curd. Lemon curd is so versatile. It’s perfect with scones or as a fresh fruit dip, or even as that great lemony filling between the layers of a cake.
Start by zesting 1 large lemon.
Try to make sure you only get the outer peel of the lemon and not the bitter white pith underneath.
Now juice that poor little peel-less lemon and put it out of its misery.
Melt 1/4 cup of unsalted butter over low heat.
Add that wonderful zest.
Pour in all the lemon juice.
Next add 3 egg yolks one at a time whisking while you add them. Don’t stop whisking! You don’t want scrambled eggs.
Next add 6 tablespoons of sugar. This is the only sugar in the recipe, so don’t be tempted to skimp.
Cook over low heat until it has reached desired thickness. You should see a track for a second when you move a spoon through it, then you’ll know it’s perfect!
Set aside until cool.
Pour 1 cup of heavy whipping cream into a mixing bowl.
Add 1/2 teaspoon of real vanilla extract.
Mix until soft peaks form.
Yum! soft peaks.
Pour in the cooled lemon curd. It’s all in there, it’s just heavy and sank to the bottom.
Mix for a few seconds more until the cream reaches a mousse like texture.
Fold to make sure the lemon curd is evenly distributed through the whipped cream.
These pastry shells are perfection. Already baked and ready to be filled.
I used a 1 gallon zip lock bag as a pastry piping bag. Just fill one corner and cut about a 1/3 inch of the tip of of the corner.
I added a sprig of mint, but a lemon drop is really pretty too.
It doesn’t need to be a special occasion to make these. They’re really easy and so fast. Why not make them this weekend just for fun!
the wanna be country girl – Caroline