Recipe by Chef/Owner John Newman, Newman’s 988, Cannon Beach


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter
  • 2 teaspoons lemon zest

Mix eggs, sugar, lemon juice and lemon zest in a double boiler over simmering water - stir well until thick. Pour thickened curd through strainer to remove zest and create smooth consistency. Fold in butter in small pieces until fully incorporated. Refrigerate 3 – 4 hours.


Lay out filo dough and brush on melted butter – repeat layers roughly five sheets. About brushing butter on last piece, fold in half creating desired layering. Cut into desired shapes and bake on baking sheet until golden brown (approx 5-10 min) – cinnamon and sugar can be sprinkled on top for flavoring while baking.


Use seasonal berries of choice.


Place small amount of lemon curd on plate and top with filo dough (curd will hold layers in place). Layer lemon curd followed by berries repeating until you reach desired level. Sprinkle powdered sugar on top of final layer.