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Strawberries and Lemon Cream in Phyllo Shells

Strawberries and Lemon Cream in Phyllo Shells

Yield: 8 shells



Lemon Cream:

1/3 cup powdered sugar

1 cup heavy whipping cream

1 recipe lemon curd


1 quart fresh ripe strawberries

2 Tablespoons granulated sugar

2 teaspoon lemon juice

20 sheets Athens Fillo Dough, thawed

1/4 cup butter, melted

16 mint leaves for garnish

Lemon Curd:

4 lemons, juiced and zest

10 egg yolks, room temperature

1 cup granulated sugar

1/2 tsp. salt

1/2 cup unsalted butter, cut into pieces



1. Preheat oven to 350 degrees.

2. To make the cream: whip the cream and sugar together to form a stiff whipped cream. Gently fold into the lemon curd until fully incorporated. Chill.

3. Cut strawberries into quarters and toss with sugar and lemon juice. Chill.

4. Working quickly, cut phyllo sheets into six squares. Brush a muffin tin with melted butter and place phyllo sheets into muffin tin brushing each one with melted butter and placing the sheets in the tin to create a cup. Prepare 8 shells this way. Bake shells 8 to 10 minutes, or until golden brown. Remove from oven and allow to cool.

5. Spoon equal amounts of lemon cream into each shell, arrange strawberries on top and finish with more cream. Garnish with mint leaves


Lemon Curd Instructions

1. In the top of a double broiler, combine the egg yolks and sugar. Stir together over medium heat to dissolve the sugar, about 3 minutes.

2. Add the lemon juice, zest and butter and stir constantly with a wooden spoon until the mixture thickens and coats a spoon, about 12 minutes.

3. Pour the curd into a bowl and cover tightly with plastic wrap. Let cool to room temperature, then refrigerate until thoroughly chilled. Lemon curd will keep for up to a month in a tightly covered container in the refrigerator.

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