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These simple lemon curd cups are an elegant dessert to serve at an Oscar party this Sunday evening.
There is a time and place for a pint of ice cream and a spoon. Or for a pile of cookies or box of doughnuts. An Oscars viewing party is neither the time nor the place.
This party requires desserts with a bit more panache.
Which is why we created these simple lemon curd cups, an elegant dessert solution to the finer finger food fixings you'll be serving while watching the stars shine on.
You start by making a simple lemon curd, which can be prepped up to a couple days ahead. Then just fill purchased mini phyllo cups with raspberry jam and the curd and top each with fresh berries. Done.
The phyllo cups can be found in the grocer's freezer section. And while you're at it, buy a few extra boxes and whip up a batch of mini quiches to serve at the same party.
LEMON CURD CUPS
Start to finish: 30 minutes, plus cooling
Makes 30 cups
1/3 cup sugar
1 tbsp cornstarch
1/3 cup lemon juice (freshly squeezed will have the best flavour)
3 tbsp unsalted butter
30 prepared miniature phyllo cups (two 1.9-ounce packages)
5 tbspraspberry jam
1 1/2 cups fresh berries of your choice
In a small saucepan, whisk together the sugar and cornstarch. Add the eggs and whisk until completely smooth and no trace of egg whites or yolks remains. Whisk in the lemon juice, then set over medium heat and bring to a simmer, whisking constantly.
Once the mixture comes to a thorough simmer, remove from the heat and stir in the butter.
Transfer to a bowl, cover and refrigerate until completely cool.
Once the lemon curd is chilled, assemble the cups.
Spoon 1/2 tsp raspberry jam into the bottom of each cup. Divide the lemon curd between the cups, then top each with fresh berries. Dust each with a bit of powdered sugar just before serving.
These are best if assembled within 1 to 2 hours of being served.
Nutrition information per cup: 50 calories; 20 calories from fat (40 per cent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 15 mg cholesterol; 20 mg sodium; 8 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.