Strawberry And Lemon Curd Phyllo Baskets

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 4 phyllo pastry, thawed, covered with damp kitchen towel
• 1/3 cup butter, melted
• 6 teaspoons dry breadcrumbs
• 1 cup sugar
• 3 large eggs
• 1 egg yolk
• 1/2 cup butter, cut into pieces
• 6 tablespoons fresh lemon juice
• 2 tablespoons lemon rind, grated
• 1 pint strawberry, hulled and sliced
• fresh mint sprig

Recipe

• 1 for baskets: preheat oven to 350°f.
• 2 place 1 phyllo sheet on work surface.
• 3 brush with butter.
• 4 sprinkle 2 tsp bread crumbs over.
• 5 top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• 6 top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• 7 end with fourth phyllo sheet and just butter this one.
• 8 cut out 12, 4-inch squares.
• 9 brush every other cup of 2, ½ cup muffin tins with melted butter.
• 10 place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively – bend them slightly, but not all the way, back).
• 11 bake until just golden-brown and crisp, about 10-12 minutes.
• 12 remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
• 13 for lemon curd: whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
• 14 cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
• 15 pour into bowl.
• 16 place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
• 17 spoon some berries into bottom of each basket, sprinkle very lightly with sugar, top with 2 ½ tbsp of lemon curd.
• 18 arrange remaining berries in petal pattern on top of curd.
• 19 garnish with mint.