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1
Whisk sugar, cornstarch and salt in heavy medium saucepan to blend.
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2
Gradually whisk in 1 cup cold water and lemon juice.
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3
Whisk until sugar and cornstarch dissolve.
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4
Whisk in egg and lemon peel.
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5
Add butter.
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6
Whisk over medium heat until mixture boils and thickens, about 5 minutes.
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7
Remove from heat.
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8
Stir in food coloring.
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9
Transfer custard to bowl.
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10
Press plastic onto surface of custard and cool to room temperature.
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11
Preheat oven to 375F.
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12
Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
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13
Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares.
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14
Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
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15
Using pastry brush, dab phyllo in a few places with melted butter.
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16
Press another phyllo square atop first phyllo square, with corners at different angles.
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17
Sprinkle phyllo cups with sugar.
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18
Bake until phyllo is golden brown, about 6 minutes.
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19
Transfer pan to rack and cool cups from muffin tin.
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20
(Custard and phyllo cups can be prepared 1 day ahead.
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21
Refrigerate custard.
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22
Store phyllo cups in airtight containers.)
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23
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use).
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24
Sift powdered sugar over edges of phyllo.
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25
Garnish with mint sprigs.
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26
Arrange on plates.
