Recipe Corner: Guest Recipe: Lemon Curd with Fresh Summer Berries in a Phyllo Cup


Contributed by David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs*

Lemon Curd:

9 large egg yolks

3 large eggs

1 cup sugar

1 cup freshly squeezed lemon juice

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Phyllo Cups:

6 phyllo sheets

2 ounces melted mutter

1 tablespoon superfine sugar

2 pints fresh berries


Lemon Curd:

Put the egg yolks, eggs and sugar in a stainless steel bowl; whisk them together and then stir in the lemon juice.

Put the bowl over a pot of simmering water and stir continuously with a rubber spatula.

When the curd starts to thicken, switch to a whisk.  Cook the curd until thick. This should take about five minutes.   Strain the curd into a glass or plastic container and cover the surface directly with plastic wrap.

This prevents a skin from forming.  Refrigerate the curd for several hours until cold.

Phyllo Cups:

Cut each phyllo sheet lengthwise into thirds and then each third in half.  Butter the phyllo sheets and then sprinkle with sugar.

Layer six sheets crosswise on top of each other.

Press into a large muffin tin or other oven-proof mold.  Bake for 10-12 minutes at 350° degrees until golden.


When ready to serve, divide the curd into the phyllo cups.  Top with fresh berries and serve.

Serves 6.

*Best Chefs America features premier chefs like David Vartanian who have been nominated and recommended by their peers in the culinary field. Go to:

**The Wine Spectator writes The Vintage Press has “one of the best wine lists in the world” while Fodor’s raves we’re “the best restaurant in the Central Valley” and the L.A. Times applauds us as “a bastion of culinary merit.”

Recipe and photos courtesy of Chef David Vartanian, The Vintage Press, Visalia, California.  For more information or to make reservations, go to :


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