Phyllo Chips With Lemon Curd Dip
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
39
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Lemon curd: Bring 2 inches of water to a simmer in a large saucepan
2
In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy
3
Whisk in the lemon juice and lemon zest
4
Rest the mixing bowl in the saucepan, with the bowl's base above the simmering water (pour out some of the water if necessary)
5
Cook, whisking occasionally, until the mixture is thickened and custardy, about 15 minutes
6
Remove the bowl from the heat and stir in the butter
7
Let cool, cover, and refrigerate until cold
8
Fold in the whipped cream
9
Phyllo triangles: Preheat the oven to 375 degrees F
10
Line a large sheet pan with parchment paper
11
Place 1 sheet of phyllo on the pan and brush with melted butter
12
Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top
13
Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with melted butter, and sprinkle with sugar
14
With a small sharp knife, cut the stacked phyllo into rows, then cut the rows into triangles, making about 36 triangles
15
Cover with parchment paper
16
To keep the phyllo from buckling during baking, place a pan on top of the parchment paper that is slightly smaller to weight it down
17
Bake until the phyllo is golden brown, about 10 to 12 minutes
18
Let cool between the pans
19
To assemble the dessert, place a spoonful of the lightened lemon curd on 8 plates or place it in a bowl in the center of a serving platter
20
Stick 3 to 4 phyllo triangles in the curd decoratively or just place them in a ring around the bowl of lemon curd