Another Easter celebration as a family has come and gone. These Lemon Curd Filled Won Ton Cups were a big hit at our Easter brunch.
My husband and I were invited to Easter Brunch with our sons, their girlfriends and friends, after we got home from church services. My assigned food to bring was dessert (I actually might have volunteered for this?). I ended up bringing several “mini” desserts, including these Lemon Curd Filled Won Ton Cups for us to share.
I love “little bite” kind of desserts (my favorite!) where you can try several different goodies, rather than having a huge slice of only ONE thing…that’s a “win-win” in my dessert handbook. In the photo (above), you can also see my Spring Flower Sugar Cookies, Chocolate Dream Cups with Raspberry Mousse, and my Chocolate Chip Cheesecake-Swirl Brownie Bites, which are the other “small bite” desserts I made for the Brunch.
I found this recipe on Pinterest and thought it sounded interesting enough to give it a try. The sugar dusted, baked won ton cups filled with chilled lemon curd sounded like a sweet/tart little bite of goodness to me! I had never made lemon curd before, so I was excited and curious to learn how. Guess what? It was EASY…and delicious! I made the lemon curd and the won ton cups the day before Easter, so all I had to do at the last minute was fill the won ton cups with chilled lemon curd, and garnish each one with a fresh raspberry, a dollop of whipping cream. and a mint leaf (which conveniently I picked from a peppermint plant in my garden- Yay! Score one for growing it yourself!)
I would definitely make these again…they are very festive looking and delicious! I think they are at their very best when served the very same day you fill the cups!
Recipe Adapted From: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/
- 2 eggs, plus 2 egg yolks
- ½ cup granulated sugar
- 8 Tablespoon cold, unsalted butter, cut into small pieces
- 6 Tablespoon fresh lemon juice
- 2 teaspoon finely grated lemon rind
- ⅛ teaspoon salt
- 12 won ton wrappers
- ¼ cup granulated sugar
- 2-3 Tablespoon melted butter
- In a small saucepan (over medium heat), combine the eggs, egg yolks, and sugar. Whisk these together well.
- Once mixed, whisk in the lemon juice, lemon zest, and the salt.
- Add the butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
- Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While the curd is cooling, give it a good stir every few minutes. Once the lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).
- While the curd is chilling, make the won ton cups.
- Preheat your oven to 350 degrees.
- Melt 2-3 TBSP of butter in a small saucepan or in your microwave.
- Put ¼ cup granulated sugar in a small bowl. Now here's where it gets a bit "messy", but what's a little melted butter on your fingers between friends, right?
- Prepare one won ton sheet at a time. Using a pastry brush, brush both sides of the won ton with melted butter, making sure to completely coat each side.
- Once that is done, sprinkle ONE side of the won ton with granulated sugar. **I held the won ton in one hand and sprinkled the sugar on it with my other hand.
- Take the won ton, sugar-side UP, and lightly press the won ton wrapper into the well of a miniature muffin pan.
- You will need to place the won ton wrappers in every other cup, so that the edges will not touch (they are not very sociable!). If you have two mini-muffin tins, use both.
- Repeat the process with the remaining 11 won ton wrappers.
- Bake the won ton cups at 350 degrees, until they are lightly browned (about 7 minutes).
- When done, remove pan(s) from oven and place on wire rack. Let cups cool slightly, then CAREFULLY remove them from pan. (I found there was still some melted butter in the bottom of the cups when they were done baking, so I just turned them upside down on paper towel to let it run off).
- Fill each (completely cooled) cup with chilled lemon curd, garnish with a dollop of whipped cream, a raspberry and a mint leaf. Voila! Grab one and ENJOY!