4 frozen phyllo dough sheets
1/4 cup unsalted butter, melted
Bake until just golden brown and
crisp, about 10 minutes. Remove pastry from tins and
cool completely. (Pastry baskets can be prepared 2
days ahead. Store in single layer in airtight
container.) For Curd: Whisk sugar, eggs, egg yolk,
chopped unsalted butter, lemon juice, and lemon peel
in heavy medium saucepan over low heat until butter
melts. Cook until mixture thickens to consistency of
lightly whipped cream, whisking constantly, about 5
minutes. Pour into bowl. Cover and refrigerate until
cold, about 4 hours. (Can be prepared 2 days ahead.)
Hull and slice the strawberries. Spoon some berries
into bottom of each phyllo basket.
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