INGREDIENTS

INSTRUCTIONS

1. Grease six 6 ounce custard cups; set aside. Unfold phyllo dough. Remove
1 sheet, keeping remaining phyllo covered with plastic wrap or waxed paper
and a damp towel. Place the 1 sheet of phyllo on a waxed paper lined
cutting board. Brush phyllo with some of the 1/4 cup melted buter. Top with
a second sheet of phyllo, then brush with more butter. Repeat layering with
remaining phyllo and butter.
2. Using a sharp knife, cut the stack crosswise into six 3 inch wide
strips. Then cut lengthwise into thirds, forming eighteen 4x3 inch
rectangles. Press three rectangles into each prepared custard cup with
shorter edges overlapping in the bottoms of the cups. Place cups in a
15x10x1 inhc baking pan. Bake in a 350 oven for 15 to 18 minutes or until
golden. Cool in custard cups on a wire rack.
3. Meanwhile, prepare lemon curd. In a heavy saucepan stir together sugar,
cornstarch, and lemon peel. Gradually stir in lemon juice. Add 2
tablespoons butter. Cook and stir over medium heat until thickened and
bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Gradually stir half the mixture into beaten egg. Return entire egg mixture
to saucepan; heat just until it begins to boil. Cook and stir for 2 minutes
more. Remove from heat. Cover surface with plastic wrap; chill. Just before
using, gently stir.
4. For filling, in a medium mixing bowl combine whipping cream, powdered
sugar, and vanilla. Beat with an electric mixer on low speed just until
stiff peaks form. Fold about a fourth of the whipped cream into chilled
lemon curd; fold in remaining whipped cream.
5. To assemble, carefully lift the baked phyllo shells from custard cups
and place on a serving plate. Spoon or pipe filling equally among the baked
phyllo shells. If desired, garnish with kiwi fruit. Makes 6.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

A Message from our Provider:

“Forgiveness is not automatic”