Strawberry and Lemon Curd Phyllo Baskets

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
40mins
SERVES:
12
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: