Lemon Curd Cups

I always find after eating something salty, it’s always great to finish out my meal with something sweet. (And a lot of gameday food does fall on the salty side). These sweet treats are sure to please! And because they’re small, you won’t have to feel too too guilty eating them. I mean…they’re mostly fruit right? They look super super spiffy — like you’re a certified, bona fide pastry chef. But they’re actually super easy to make and your friends will never have to know! Put out a plate of these during your Final Four and Finals parties. You won’t get any complaints, I assure you.

Lemon Curd Cups

Recipe by Addie of Addie’s Confetti Kitchen

Athens Mini Fillo Shells
3/4 cup lemon juice
3/4 cup sugar
1/4 teaspoon salt
3 large eggs + 4 large egg yolks
4 tablespoons butter (1/2 stick)
1 cup Blueberries and blackberries to garnish
1 tbs lemon zest

1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.

2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.

3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.

4. Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.

5. Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.

6. Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.

7. Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time for a large spoonful of hot lemon curd.

8. Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.

9. Refrigerate until cold, about 2–4 hours. It will thicken up some as it cools. (This keeps in the refrigerator for 1–2 weeks).

10. When ready, place 1 tbs of lemon curd into the fillo cup. Top with a blueberry or blackberry and a little bit of lemon zest.

Adia Benson, known as Addie, was born and raised in Minnesota, where she spent cold winters playing hockey on her frozen over backyard and summers on her brother’s soccer team (the girl is competitive!). Although her career took her to a kitchen, she has remained a sports fan and finds any opportunity to host friends and family around a game. She has worked for the likes of Thomas Keller, Martha Stewart and in culinary innovation for two years at gravitytank in Chicago. She currently lives in Lake Forest, IL with her fiancé, Alex, and puppy, Paisley, and works at Prime Publishing overseeing the production of culinary content for web platforms and testing recipes that will be published in cookbooks beginning in 2017. Addie also runs Addie’s Confetti Kitchen, where, for the next month, she’s helping us make March Madness eats effortless, appetizing, and a whole lot of fun for everyone!