Lemon Dessert

I've been on vacation for the last week - so weird to eat out (mostly fast food b/c of my kiddos) for every meal. Looking forward to some home cookin' this week!! I am getting excited about this week's menu - and our 4th of July weekend!!

We've been invited to a BBQ/Pool party on the 4th - and I've been asked to make a dessert and an appetizer - so I'm on the look out for some new recipes...

This dessert looks so elegant - so summery, fresh, and delicious! Maybe I'll make these...

Lemon Dessert... from What the Craft?

Crust
Fillo Dough - this is found in the freezer section of the grocery store
1/4 cup melted butter
1/4 cup sugar

If this is your first time using Fillo Dough, read the directions on the box. It dries out easily, so you will want to cover it with a damp towel when you are not using it. Take 2 sheets of Fillo Dough, they will be on top of each other, sprinkle it lightly with butter and sugar. Layer 2 more sheets of dough on top of the first two and sprinkle it again with butter and sugar. You will then cut the dough into 6 squares. Spray a cupcake pan with Pam, and press each of the squares into one of the cups. The Fillo dough comes with 2 packages of dough. I usually only use one of the packages, it should make around 36 crusts. Bake at 350 for 5-6 minutes until it is light brown. Watch the time, depending on the oven, you may need more or less time.

Lemon Curd
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel
1 cup whipping cream

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Let this cool. Refrigerate.

Right before serving the dessert, whip the cream, and stir it into the lemon curd. Spoon a few tablespoons of the lemon mixture into the Fillo cups and top with berries. You will want to serve the dessert soon after filling the cups.

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