Strawberry and Lemon Curd Phyllo Baskets

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.

• Ready In: 40 mins
• 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

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.