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Recipe: Luscious Lemon Rounds

These lemon rounds are a perfect single serving dessert – you can make as little as one with ease (and left over lemon curd)! Get creative with this – try different shapes (like squares) or mold the phyllo into cupcake tins to make a phyllo cups. HINT: You can also buy frozen phyllo cups!

Don’t be intimidated by the length of this recipe! I’m going to be detailed in the description because if you’re a first timer, you might wonder when the components are ready.  I like to serve these as a light dessert after a dinner party because the lemon curd can be made several days in advance. Enjoy!

Lemon Curd

6-8 servings

  • 5 egg yolks (save the whites for the meringue!)
  • 3/4 cup sugar (substitute Splenda according to the package directions)
  • 4 medium lemons, zested and juiced (always zest before juicing)
  • 2-3 tablespoons of butter)

The technique used here is simply making a double-boiler. Place a couple inches of water in a medium saucepan and bring it to a light simmer. In a metal bowl (that fits comfortably on the saucepan but doesn’t touch the water), combine the egg yolks and sugar until smooth. Whisk in the lemon juice (you want about 1/3 of a cup or a little more) and zest. Place the metal bowl on the saucepan and reduce the heat to low. Continue whisking until thickened and the mixture coats the back of a spoon (about 8- 10 minutes). Remove from heat, continue whisking, while slowly adding the butter one tablespoon at a time. Once incorporated, place in an airtight container and let cool in fridge for at least a few hours.

The curd will continue to thicken while it sits.

Lemon Rounds

6-8 servings

  • 3 sheets of phyllo dough (needs to be thawed before use)
  • 4 tablespoons of melted butter or margarine
  • 3 tablespoons of granulated sugar
  • 1 cup brown sugar (substitute brown sugar spelnda)
  • 5 large egg whites
  • Fresh mint or berries for garnish

Preheat the oven to 350˚ F. Place a sheet of parchment paper on a baking sheet and one on your countertop workspace. Take one sheet of phyllo, brush it with butter and sprinkle sugar across the top.  Repeat this with all 3 sheets, placing them on top of each other. Using a round cookie cutter, cut the sheets into 12 or 16 rounds (depending on the number of servings). Bake for about 15 minutes or until golden brown. When finished, remove from oven and change the setting to broil.

In a bowl, using an electric hand mixer or standing mixer, beat the egg whites at medium high speeduntil soft peaks form (when the whisk is drawn upward, the peak that the egg whites form doesn’t hold its shape – it bends). Continue mixing on high while adding the brown sugar a few tablespoons at a time. The meringue is ready when it forms hard peaks (about 3-4 minutes) and looks glossy. If serving for a party, transfer the egg white mixture to a pastry bag (or plastic bag with a corner cut off).

Build each square individually: one phyllo round, add a spoonful or two of lemon curd, and spoon (or pipe) a layer of meringue on top. Broil about 6-8 inches away from heat element for one minute (or until meringue is lightly toasted or golden on top. Stack two completed phyllo rounds and garnish with mint or berries.

NUTRITION INFORMATION (using 1-2 tablespoons curd per round): 223 calories, 8 grams fat, 38 grams carbohydrate, 2 grams of fiber and 3 grams of protein.  This also contains 4 grams of saturated fat, no trans fat and 103 grams cholesterol.  (this is a dessert! Enjoy it guilt-free!)

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