•Felt a little guilty eating lemon curd straight out of the jar with a spoon so I thought it needed a more appropriate vessel. Why not coat wonton wrappers in butter and bake them…..that’s the ticket! Impressive, but a super cinch to make. The curd can be made a week a head of time, but I suggest making the wontons that day and waiting to fill them until the last minute.lemon curd-cold 20 wonton wrappers 4 tbls unsalted butter-melted 1 pint raspberries makes 8-10 cups-depending on how much you have left after “tasting” the curd by the spoonful and can’t stop, or maybe that was just me =) 350° special equipment-silicone or pastry brush, 12 cup reg size muffin tin
Using a pastry brush, paint both sides of the wonton wrappers with the melted butter.
Place two wrappers per muffin compartment making sure that they overlap at the bottom.
Fill 10 of the compartments, adjusting so that the wrapper tips don’t touch the others.
Pop into the oven and bake 7-10 min-
Until golden brown around edges.
And on the bottoms.
Remove and let cool 1/2 hour before you fill them.
Right before you want to serve them; divide the lemon curd among the wonton cups-approx 1 1/2 tbls per cup, give or take. Garnish each cup with a couple raspberries♥Enjoy