Strawberry and Lemon Curd Phyllo Baskets
photo by Diana Yen
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 4 phyllo pastry, thawed, covered with damp kitchen towel
- 1⁄3 cup butter, melted
- 6 teaspoons dry white breadcrumbs
-
Lemon Curd
- 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
directions
- For baskets: Preheat oven to 350°F.
- Place 1 phyllo sheet on work surface.
- Brush with butter.
- Sprinkle 2 tsp bread crumbs over.
- Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- End with fourth phyllo sheet and just butter this one.
- Cut out 12, 4-inch squares.
- Brush every other cup of 2, ½ cup muffin tins with melted butter.
- 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).
- Bake until just golden-brown and crisp, about 10-12 minutes.
- Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
- For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
- Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
- Pour into bowl.
- 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).
- Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
- Arrange remaining berries in petal pattern on top of curd.
- Garnish with mint.
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Reviews
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This is my first time making lemon curd and OMG, I love it! This recipe was so simple with such grand presentation. All my friends were impressed. Maybe the phyllo sheets are different in sizes in the USA and Greece, because I had to use 8 phyllo sheets to get 12 4-inch squares. This will definitely be on my "make again" list! Thank you, Evelyn!
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These were a huge hit...too bad I am on a diet and just one was a splurge for me...I could have eaten an entire tray!<br/><br/>I used five layers of phyllo for each cup and I made them smaller and used mini muffin pans so they were bite sized. Had to cut the strawberries up pretty small.<br/><br/>I guess the biggest issue w/ the strawberries is that they're not in season, so not super sweet. Maybe mixing in a littel sugar to get them sweet and juicy would be a good idea. If I make these again, I will try it with raspberries as I just think the combination of the lemon and raspberry would be better.<br/><br/>Will definitely make these again. :)
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This was an outstanding dessert, Evelyn--lovely to look at and delicious to eat! I liked that most of the work could be done ahead, especially since this was my first time making lemon curd and only my second time working with filo. (All went quite well, except for that filo sheet casualty we won't talk about :)) It actually ended up being a pretty simple dessert, especially for one so flavorful and beautiful. Thanks for sharing the recipe with us!
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This went down a treat at work as we "christened" the newly opened conference room and kitchenette in our refurbished wing. I am on an elimination diet for allergies and not allowed flour etc so let 15 of my colleagues do my reviewing for me. If you can imagine them all stuffing their faces, the meeting beginning rather late and them saying ,"yum this is good " in French, Dutch, English, Italian and German around the table with their mouths full.. ...well you get the picture :) The one single negative comment made was that the lemon curd was maybe a little too runny, one person thought it could have been thicker - like a set custard tart<- (their idea). Personally I don't know if it's even possible to get lemon curd THAT set... but there you have it, 15 colleagues liked this very much indeed. I followed the instructions to the letter: filo pastry here comes in a package where the sheets are folded in three, once thawed it was very hard to hold a sheet together at the folded edges so I used the fold lines and cut each sheet in 3 along the long edge, then in half along the short edge. This meant that 4 sheets gave 6 filo shells, and there were 10 sheets in a package so I got 14 tartlets in all, probably a little smaller in size than your recipe states, but it worked for me. Please see my rating system, a wonderful internationally reviewed 5 stars! Thanks :)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.