Lemon curd cups
Yield: 30 servings
• 3 large eggs
• 3 large egg yolks
• 1 cup minus 1 tablespoon granulated sugar
• ¾ cup strained freshly squeezed lemon juice • 6 tablespoons (¾ stick) cold butter, cut into
§-inch pieces
• 30 mini phyllo dough cups
• Whipped cream, optional
Directions:
1. Fill a large bowl halfway with ice and water and set it aside. Fill the bottom of a double boiler with 2 inches of water and bring to a rolling boil.
Check to see that the water is at least 2 inches below the top portion of the double boiler.
2. Place the eggs, egg yolks and sugar into the top of the double boiler (off the heat) and whisk until blended. Add the lemon juice and mix well. Reduce the heat until the water is at a gentle boil. Place the egg mixture over the water and cook, whisking constantly but leisurely, and scraping the edges frequently so the eggs don’t scramble there, until the curd is very thick, about 7 to 15 minutes. A finished curd should hold its shape; when the whisk is lifted and a bit of curd falls back into the mixture, it should remain distinct on the surface rather than blending back into the mixture. Do not allow to boil.
3. Immediately strain the curd through a strainer set over a medium bowl. Use a rubber
spatula to push the curd through the strainer, leaving any bits of scrambled egg. Add the cold butter pieces to the curd, burying them so they melt quickly. Wait 1 minute, then whisk until the butter is completely melted and blended with the curd.
4. Press a piece of plastic wrap directly on the surface of the curd, then set the medium bowl in the large bowl of ice water. Once the curd has completely cooked, use or store in the refrigerator (with the plastic wrap still on the surface) for up to 1 week.
5. Fill the mini phyllo cups with the curd. If desired, top with whipped cream.
Per cup: 74 calories; 4 g fat; 2 g saturated fat; 43 mg cholesterol; 1 g protein; 9 g carbohydrate; 6 g sugar; no fiber; 18 mg sodium; 6 mg calcium macaroni and cheese, and sprinkle with parsley.
Per piece: 125 calories; 9 g fat; 6 g saturated fat; 27 mg cholesterol; 6 g protein; 5 g carbohydrate; 1 g sugar; no fiber; 294 mg sodium; 175 mg calcium
—Recipe by Peter Callahan from the Diplomatic Culinary Partnership cookbook published by the US Department of State