LEMON SEMOLINA CUSTARD IN PHYLLO
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch round pastry
Number Of Ingredients 10
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 CURD TARTLETS
This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON CUSTARD PIE
This lemon custard pie with meringue topping is a great dessert after a meal with seafood.
Provided by Timothy
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
- Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
- Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
- Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.3 g, Cholesterol 108.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 6.1 g, Sodium 356.9 mg, Sugar 44.4 g
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LEMON CUSTARD PHYLLO CUPS
Categories Dessert Bake Kid-Friendly Lemon Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 17
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
These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.
Provided by evelynathens
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
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
This originally came from Better Homes & Gardens. These little guys were scarfed up in no time at a party I made them for. Everyone raved about them! I personally couldn't keep away from them and ate quite a few! :) The filling can also be mixed by hand if you don't have an electric mixer and don't mind a few small lumps.
Provided by flower7
Categories Cheese
Time 45m
Yield 28 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 40.3, Fat 2.6, SaturatedFat 1.4, Cholesterol 13.8, Sodium 92.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 1.4
LEMON-CURD PHYLLO TARTLETS
Quick to make and easy to love, this treat uses store-bought phyllo shells as the vessel for a filling of silky homemade lemon curd.
Provided by Sarah Carey
Time 20m
Number Of Ingredients 5
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 CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
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