Easy Lemon Curd Crispy Cup
1.
Prepare materials.
2.
Scrub the lemon, rub the skin into lemon pieces, and squeeze out the lemonade.
3.
Cross the two pieces of wonton wrapper.
4.
Melt a small piece of butter in the serving size
5.
Brush the wonton wrapper.
6.
Spread wonton wrappers on the darker muffin molds or egg tarts and cake molds.
7.
Preheat the oven at 180 degrees, put it in the mold, heat up and down, and bake for 10-15 minutes
8.
To golden yellow on the surface. (According to the oven temperature, shorten or extend the time. Observe frequently in the middle to prevent baking)
9.
Combine the eggs, egg yolks, and remaining butter
10.
Put lemon juice, lemon zest and a pinch of salt in a bowl
11.
Stir well.
12.
Heat over medium heat, stir until the egg batter becomes thick, turn off the heat.
13.
Sift the beaten egg paste into a bowl with a sieve.
14.
Spoon the curd into the toasted crispy cup, let it cool naturally or refrigerate for 10-15 minutes, sprinkle with powdered sugar.
Tips:
Wonton wrappers can also be replaced with ready-made pastry wrappers, flying cakes, and spring roll wrappers, as long as they are cut into 5cm*5cm squares.