Lemon curd and phyllo tartlets

I love baking with lemons in the spring. This year my friend (and professional pastry chef) Sara taught me how to make phyllo cups. She put shrimp salad in some and lemon curd topped with meringue and torched golden brown in others. Both were really yummy. I couldn't wait to try it with my kids. They loved helping me with this project. The little ones like painting melted butter on each layer, the big kids were challenged by cutting the phyllo into even squares and putting them in the muffin tins. I love Ina Garten's recipe for lemon curd. We topped ours with whipped cream.

Phyllo Cups
Unwrap phyllo dough, spread one sheet on counter (keep the rest covered in a slightly damp towel). Brush with melted butter, top with another sheet of phyllo. Repeat until you have four layers of phyllo. Cut into 12 squares with pizza cutter (3 by 4). Push into mini muffin tins. Bake 10 minutes at 350, until golden. Remove from oven, let cool and fill.