Ingredients

Instructions

  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.