Strawberry and Lemon Curd Phyllo Baskets

Total Time
40mins
Prep 25 mins
Cook 15 mins

These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.

Ingredients Nutrition

Directions

  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.
Most Helpful

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!

Grace Lynn November 25, 2014

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!

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.

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.

Will definitely make these again. :)

Jamie Suzanne March 24, 2011