On New Years Eve my son requested we have the same dessert we had the year prior- Lemon Curd and Raspberry Phyllo Napoleons. We were not able to get it together to make them for New Years Eve so we decided to make them New Years Day.
One small problem- we did not have any phyllo dough sheets in the house. We went for what we did have, and the next best thing- some pre-made phyllo shells we had in the refrigerator. Turns out this is a whole lot easier and just as delicious!
Simple Lemon Curd Tarts
1 1/4 cup fresh lemon juice
1/2 cup cold water
1 3/4 cup + 3 tbsp organic cane sugar
4 tbsp cornstarch
Zest of 4 lemons, divided
2 tbsp Earth Balance
6 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
Phyllo shells, thawed
Berries of your choice
Powdered sugar (optional)
Combine the lemon juice, water, sugar, cornstarch and 1 tbsp of the lemon zest into a blender. Blend until well incorporated
Pour the mixture into a sauce pan and turn heat to medium. Stirring constantly heat the liquid until it comes to a boil. Once boiling allow the mixture to boil without stirring for one minute. It will start to become thickened. Add the non dairy milk, Earth Balance and the rest of the lemon zest and stir well. Remove from the heat and allow to cool to room temperature. Once cooled cover and place in the refrigerator. The mixture will continue to thicken as it cools fully.
When ready to serve, fill the phyllo shells with some lemon curd and top with the berries of your choice. Garnish with powdered sugar if desired.
*Note: this recipe makes about two cups of lemon curd.