Strawberry And Lemon Curd Phyllo Baskets

• 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

1. For baskets: Preheat oven to 350u0b0F.
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, 1/2 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 1/2 tbsp of lemon curd.
18. Arrange remaining berries in petal pattern on top of curd.
19. Garnish with mint.

phyllo pastry, butter, white breadcrumbs, lemon curd, sugar, eggs, egg yolk, butter, lemon juice, lemon rind, strawberry, mint sprig

Taken from www.food.com/recipe/strawberry-and-lemon-curd-phyllo-baskets-88853 (may not work)