Lemon Bites

These delicate Lemon Bites baked individually in mini muffin cups is a crowd pleaser. You can make it a day in advance and serve with a dusting of powdered sugar @sarchakra

PREP TIME: 25 mins

COOK TIME: 35 mins

YIELDS: Makes 24 mini cups or 12 regular cups

Ingredients

For the crust

  • Graham cracker crumbs 1 cup
  • Sweetened shredded coconut ½ cup
  • Butter ¼ cup, melted

For the filling

  • Egg yolks 6
  • Eggs 2
  • Sugar ¾ cup
  • Lemon juice 6 tbsp
  • Lemon zest 2 tsp
  • Unsalted butter 6 tbsp
  • Cream 2 tbsp plus 2 tsp

To serve

  • Confectioners sugar

Method

For the Crust

  • Preheat oven to 300°F.
  • In a bowl add shredded sweetened coconut, crushed graham cracker and melted butter.
  • Line a mini muffin tin with muffin cups. Put one heaped tbsp of the graham cracker mixture in the bottom of each mini muffin cup.
  • Use the back of the spoon to press the mixture into the muffin cups. Put the pan in the fridge for 15 mins.
  • Bake in the oven for 15 mins.

For the Filling

  • Increase the oven temperature to 325°F.
  • In a pan add egg yolks, eggs, sugar, lemon juice and lemon zest. Whisk to combine.
  • Cook for about 10 mins on medium heat till the temperature reads 180°F.
  • Remove the mixture from the heat and add in the unsalted butter and cream. Mix till thoroughly combined.
  • Use a sieve to press the lemon curd through.
  • Spoon 1 heaped tbsp into each of the baked and cooled mini muffin crusts.
  • Cook for 10 mins until the curd is just set. Cool completely in the fridge.
  • Serve with a dusting of confectioners sugar.
  • Store leftovers in the fridge.

Notes

I used both the mini muffin cups as well as the regular muffin pan and they both worked. I would suggest NOT using silicon muffin cups though because it was harder to take the lemon bites off the cups. Any paper cups will work like a charm.

You can also use a square pan to make one big batch and then cut into small squares.

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Steps
Using regular muffin cups
Using mini muffin cups

2 thoughts

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