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1
For baskets: Preheat oven to 350u00b0F.
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2
Place 1 phyllo sheet on work surface.
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3
Brush with butter.
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4
Sprinkle 2 tsp bread crumbs over.
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5
Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
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6
Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
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7
End with fourth phyllo sheet and just butter this one.
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8
Cut out 12, 4-inch squares.
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9
Brush every other cup of 2, 1/2 cup muffin tins with melted butter.
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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).
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11
Bake until just golden-brown and crisp, about 10-12 minutes.
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12
Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
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13
For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
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14
Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
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15
Pour into bowl.
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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).
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17
Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 1/2 tbsp of lemon curd.
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18
Arrange remaining berries in petal pattern on top of curd.
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19
Garnish with mint.
