Itty Bitty Lemon (or Lime) Pies

By MAB

dessert

Ingredients

• 2 cups sugar
• 1 cup fresh lemon or lime juice
• 4 eggs plus 4 yolks beaten
• 3 tbsp. finely grated lemon or lime zest (3 fruits)
• 1 1/2 sticks unsalted butter, cut into pieces
• 1 box mini phyllo shells
• Whipped cream - for serving

Preparation

Step 1

Set a fine mesh strainer over a heatproof, medium bowl. In a heavy, medium saucepan, whisk together the sugar, citrus juice, eggs, egg yolks and 2 tbsp. zest. Add the butter and cook over medium heat, stirring until completely melted.

Lower the heat to medium-low and cook, stirring continually until the mixture thickens, 6-8 minutes (do not let boil). Strain, discarding the solids. Stir in the remaining 1 tbsp. zest. Press a sheet of plastic wrap directly onto the surface. Let cool to room temperature then cool for at least 4 hours.

Bake the phyllo cups according to package directions. Let cool. Fill them with the curd and dollop each with whipped cream. Top with more zest, if desired.