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Phyllo Lemon Curd Brûlée

Phyllo Lemon Curd Brûlée
Got a sweet tooth? Try this phyllo pastry recipe with berries.

Phyllo Basket with Lemon Curd Brûlée and Seasonal Berries with Van Der Hum Syrup

Dessert is served. Try this Phyllo Basket with Lemon Curd Brûlée and Seasonal Berries with Van Der Hum Syrup recipe. Food and Wine Phyllo Lemon Curd Brûlée European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 sheets phyllo pastry
  • 150g lemon curd (see recipe below)
  • 500ml Greek yoghurt
  • 1 egg yolk
  • zest of ½ lemon
  • 400g fresh berries
  • 4 tbs demerara sugar
  • For the lemon curd
  • 3 eggs
  • ¾ cup sugar
  • 1/3 cup fresh lemon juice
  • 4 tbs unsalted butter
  • 1 tbs lemon zest
  • For the Van der Hum syrup
  • ½ orange, juice and rind
  • 2 tbs lemon juice
  • 120ml sugar
  • ½ tsp cornflour
  • 60ml Van der Hum


  1. Cut each sheet of phyllo into 4 equal squares, oil each square and line a muffin tin placing each square so that the corners form a star-shaped basket. Repeat for the other three baskets. Bake in a hot oven at 200°C until phyllo baskets are golden (about 15 minutes).
  2. Remove and cool. Meanwhile make the curd by whisking sugar, eggs and lemon juice until thickened (10 minutes) in a stainless steel bowl over a pot of  simmering water. Stir constantly to avoid curdling. Remove from heat and strain to remove any lumps. Whisk in softened butter and lemon zest.
  3. Cover and refrigerate (the mixture will keep for a week or so). Mix all the ingredients except the berries and place  in a baking dish immersed halfway in water and cover with foil (to prevent curdling). Bake for about 25 minutes at 180°C. Mixture has a slight wobble but will thicken slightly when cooled.
  4. For the syrup, add the juice, rind and sugar to a saucepan, stir until melted. Mix cornflour with a bit of water to a smooth consistency, and add to sauce to thicken. Cook for 2 minutes, stirring to avoid lumps. Take off the heat and add the Van der Hum.
  5. To assemble, spoon mixture into your phyllo baskets, sprinkle each with about 1 tbs demerara sugar and blow-torch the top. Or you can just sprinkle with a little icing sugar. Add fresh berries and Van der Hum syrup.

Wine suggestion Domaine des Dieux Claudia Brut n

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