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Lemon Cups

ByThe Reverend Katherine

Lemon Cups

Sometimes I feel like a mad scientist as I play around with things in the kitchen. I gave this one a few tries until I was happy. I originally tried this using filo dough….I didn’t like the results so I changed it to puff pastries. Easier to work with and tastes delicious too. These would be a perfect accompaniment to your cup of tea or coffee. These are low in sugar but you can always use “real” sugar to make yours too.

low sugar lemon cups recipe katherines corner

 What You Need

1 Cup granulated sugar substitute ( or regular sugar)

1/4 Cup sugar (optional)

3 Tbsp. corn starch

3 Tbsp. Gelatin powder

2 1/2 Cups milk

1/4 tsp. Vanilla

3 Egg yolks, lightly beaten (set whites aside)

3 Tbsp. fresh lemon zest (extra for garnish, optional)

1/4 tsp. Salt

1/2 Cup freshly squeezed lemon juice

2 Tbsp. unsalted butter (softened-room temperature)

I Package ( 6) puff pastry shells (from your local bakery, or markets freezer section)

Cling wrap

Whisk

Basting brush

Saucepan

3 Mixing bowls

Electric Mixer
whipped topping ( optional)

Before You Start: Prepare puff pastries according to directions ( use basting brush to brush pastries with egg whites before baking) .When they are gold brown let cool and then cut out the centers. Do not cut through to the bottoms. Set aside for filling later. Note-This recipe requires refrigeration prior to serving.

Lets Make It! In a mixing bowl combine sugar substitute, ( sugar), butter, salt , corn starch and gelatin and mix well with electric mixer on medium high speed until well blended.  In another bowl combine milk, vanilla, egg yolks, zest, and salt and whisk until smooth.  Add wet ingredients into dry ingredients slowly, beating on low speed until well incorporated. Pour the whole mixture into a saucepan and cook over medium heat, stirring frequently, cook for about 15 minutes or until thickened. Remove from heat and pour into a deep dish or bowl and cover with cling wrap. Make sure the cling wrap touches the surface of the lemon filling; this will keep it from developing a skin. When cooled and thickened (about 2 hours) Scoop into cups,. if desired add a dollop of whipped cream and sprinkle with a bit of lemon zest to serve.

Serves 6

earth day 2013 katherines corner

 

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“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV  

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22 Comments

  1. Pingback: Lemon Delight Dessert Recipe - Katherines Corner

  2. Katherine, thanks for linking up at What’d You Do This Weekend? Pinned and making these!
    Hope to see you again next week. I truly enjoy your beautiful site.

    Linda

    Reply

  3. Putting this one in the May issue of Ruby! Just wanted to let you know . . . . along with the blueberry muffins, the spring hat tutorial, and the promo for your new giveaway. Anything else? Just let me know ;o) Love, N

    Reply

  6. I can taste the delicious lemon flavor. Looks nice and light. Thanks for sharing at The Gathering Spot. Enjoy your week xxoo

    Reply

  7. I just sat down with my morning coffee. How nice it would be to have one of your lemon cups, even better to have it with you!

    Reply

  10. These are beautiful. Light and cool sounding.

    We’re having a party at Tumbleweed Contessa and i’d love it if you would share these there.

    Thanks,
    Linda

    Reply

  15. This looks great Katie! We have lemons on our farm. Thanks for sharing on Creative Monday. By the way, I just saw the picture of Izzy on your sidebar! He is oh so cute! Have a good day my friend.

    Reply

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