15 mini phyllo shells
buttery cooking spray
1/4 cup fresh lemon juice
¼ cup fresh orange juice
zest of 2 lemons and 1 small orange (about 1/3 cup)
2 large eggs
2 large egg yolks only
4 tbsp unsalted butter, cut into pats
½ cup granulated sugar
2-4 tbsp granulated sugar for sprinkling
Whipped cream
Turbinado sugar
Preheat the oven to 350°
Place the phyllo cups on a baking sheet and spray with the cooking spray. Sprinkle with 2-4 tbsp of sugar. And bake for 5- 10 minutes or until golden brown. Let cool completely.
Whisk the eggs, egg yolks and the ½ cup of sugar in a bowl until fluffy. Add the lemon and orange zest. Stir to combine. Add the lemon and orange juice and stir to combine.
In a medium saucepan cook the egg mixture over medium heat, stirring constantly, until thickened. 10- 15 minutes. Pour the mixture into a bowl and set in an ice bath.
Stir in the butter, one pat at a time. Place in the refrigerator to cool. About 5 minutes. The mixture should be cool to the touch.
Fill a pastry bag with the lemon filling and pipe into the tart shells. Freeze for 1 hour. Garnish with whipped cream and a sprinkle of the Turbinado sugar before serving.