Strawberry and Lemon Curd Phyllo Cups

Original Recipe

4 phyllo pastry, thawed, covered with damp kitchen towel

1/3 cup butter

6 tsps. Dry white breadcrumbs

Lemon Curd

1 cup sugar

3 large eggs

1 egg yolk

1/2 cup butter, cut into pieces

6 Tbs. fresh lemon juice

2 Tbs. grated lemon rind

Strawberries, hulled and sliced

Fresh mint sprigs

Directions

Phyllo Cups

Preheat oven to 350 degrees. Place one sheet of phyllo on work surface. Brush with butter and sprinkle 2 tsp bread crumbs. Repeat with next two layers. Finish with last phyllo layer, just buttering the top one. Cut out 12 4-inch squares. Brush every other cup of 2 muffins tins with melted butter. Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold. Bake until just golden brown and crisp, about 10-12 minutes. Remove and cool completely. Can be prepared up to 2 days ahead and stored in airtight container.

Lemon Curd Directions

Whisk sugar, eggs, butter, lemon juice, and peel over low heat until butter melts. Cook until mixture thickens to consistency of light whipped cream, about 5 minutes. Pour into bowl and place plastic wrap directly on surface and refrigerate until cold. Can be prepared up to 2 days ahead.

Assembly

Spoon some strawberries into each phyllo cup and spoon lemon curd over them. Top with additional strawberry fans and garnish with mint.

Note: It is important to assemble just prior to serving to prevent cups from getting soggy.

Now for the short cut method...

Go to the freezer section in the grocery store and get prepared phyllo cups. At the same time, buy a jar of Lemon curd and stop at the produce section and buy hulled, sliced strawberries. Follow assembly directions.

Granted, the short cut method is not quite the same, and you don't have the satisfaction of starting from scratch...but it's still a quick impressive dessert:).