Zesty lemon curd in phyllo pockets

1. Melt the butter in a medium-sized
saucepan over a low heat.
2. Beat the castor sugar with the eggs.
Add the zest and juice and beat again.
3. Add the egg mixture to the melted butter. Continuously whisk over a very low heat, scraping the mixture off the
sides of the saucepan. It will slowly start to thicken but take care not to let the mixture boil, it will curdle. Remove the saucepan from the heat as soon as the
mixture starts thickening.
4. Unroll the phyllo pastry and layer four
sheets on top of each other, brushing
each with butter. Cut the pastry into rectangles and place a spoonful of lemon curd onto each. Fold in the edges and roll up. Bake in a preheated oven for 10 minutes until golden.