Phyllo makes an interesting serving dish for this light lemon dessert. Phyllo cups and filling can be prepared a day ahead. Spoon mixture into cups right before serving.
We had some fun with this presentation, placing the phyllo in a teacup before filling it. We then garnished it with edible flowers and a caramelized sugar design, made by drizzling caramelized sugar onto greased wax paper.
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg, beaten
1/2 teaspoon grated lemon peel
1 teaspoon butter
4 sheets phyllo, thawed
2 tablespoons butter, melted
2 teaspoons sugar
Preheat oven to 375 degrees F.
Combine sugar, cornstarch and salt together in a medium saucepan. Gradually whisk in water and lemon juice until sugar and cornstarch dissolve. Whisk in beaten egg and lemon peel and cook over medium heat, stirring often, until thick and bubbly, about 5 minutes. Remove from heat and stir in butter. Transfer to a bowl and press plastic wrap on the surface of the mixture. Allow to cool at room temperature.
For Phyllo Cups
Lightly spray twelve 1/3 cup muffin tins with vegetable spray. Stack 4 phyllo sheets on a flat work surface and cut into six 4-inch squares, forming a total of 24 squares. Press one phyllo square into each cup. Using a pastry brush, dab phyllo with melted butter. Press another phyllo square on top of the first, making sure the corners are at different angles. Lightly brush with butter; sprinkle with sugar.
Bake until golden brown, about 6 minutes. Cool on a wire rack for 10 minutes; remove from tins and continue cooling.
Spoon lemon filling into the phyllo cups. Place assorted fruit, such as kiwi, strawberries, blueberries or raspberries gently on top. Top with whipped cream.
A Collection of
Sarah McLachlin's Favourite Recipes
By Sarah McLachin with Chef Jaime Laurita
Ten Speed Press, Winter 2000
134 pages full color
Recipe reprinted by permission.
This page created April 2000
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