These pretty cups with a creamy lemon filling are perfect for any celebration.
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10 sheets frozen phyllo (filo) dough, thawed
1/2 cup Land O Lakes® Butter, melted
1/2 cup sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
1/8 teaspoon salt
1/2 cup sour cream
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/4 teaspoon lemon extract
Heat oven to 350°F.
Lay 1 sheet phyllo onto counter; brush with melted butter. Sprinkle with 1 tablespoon sugar. Repeat, stacking next 3 sheets of phyllo onto first sheet. Lay final sheet of phyllo on top; brush with melted butter. Starting at top of long side, cut phyllo into 4 equal strips. Starting at shorter side, cut phyllo into 3 equal strips to make total of 12 square pieces.
Press 1 layered square phyllo in each muffin cup. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes. Use tip of knife to carefully remove phyllo cups. Place onto cooling rack.
Beat whipping cream, powdered sugar and salt in bowl at medium-high speed until soft peak form. Add all remaining filling ingredients; continue beating until well mixed. Spoon 1 rounded tablespoon lemon filling into each phyllo cups.
Garnish with candied violets or lemon twists, if desired.