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Lemon Custard in Phylo Cups


½ c White sugar
¼ c Cornstarch
¼ t Salt
2 Egg yolks
¾ c Water
1/3 c Lemon juice,
1 Lemon zested
2 T Butter


1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

For phylo cups:

Lay one sheet phylo dough on flat surface, spray with butter cooking spray. Cover with another layer, repeat to 4 layers.

Cut the sheet into 4 equal parts

Stuff smaller squares into muffin tin and bake as directed

Ladle lemon custard into cups for service