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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