I love lemon filling! And I love the flakiness of filo dough. When you put the two together it is utter buttery, flaky, tarty goodness.
Lemon Curd Recipe
(pasted below for your convenience):
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar note: i used raw organic cane sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour note: a dessertspoon is equal to roughly 2.5 teaspoons
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilized jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Now for the Tart Part 🙂
Filo Pastry Sheets
Large Circle Cookie Cutter
Preheat oven to 180 degrees
Stack 4 layers of filo pastry sheets on top of each other
Cut out circles that are slightly larger than the cups in your muffin pan
Spread melted butter on each layer
Restack the layers and fit them into the cups of your muffin pan
Bake the filo cups for about 8 to 10 min. or until golden brown
Once you are done baking the cups gently remove them from the pan and let them cool a bit.
Note: I would check them at 4 min. cause I have burnt my cups before…they burn easily
Fill the cooled cups with lemon curd and then refrigerate. Serve them chilled. They are off the hook in my opinion. The next time I make them I will put up pictures inshaAllah.