These pretty cups with a creamy lemon filling are perfect for any celebration.
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.
Explore reviews fromour online community
So yummy! It's not over sweet just perfect! I want to try it with cappuccino instead of lemon
This recipe is superb, my family requests it Every Easter and other times too.I have been making it since it was on the cover of the Land O'Lakes magazine and will continue it as a special dessert. If you love lemon as we do, you can't go wrong. Do try it!