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1
Sprinkle gelatin over cold water in small bowl; let stand until soft, about 10 minutes.
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2
Combine lemonade concentrate, sugar, butter, yolks and egg in medium metal bowl.
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3
Set bowl over saucepan of simmering water; whisk until candy thermometer registers 160F., about 5 minutes.
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4
Remove from over water; whisk in gelatin mixture.
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5
Strain into large bowl.
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6
Set in larger bowl or ice water.
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7
Stir until mixture is cool and beginning to thicken but not set, about 10 minutes.
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8
Beat cream in medium bowl to firm peaks; fold into lemon mixture.
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9
Chill at least 4 hours.
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10
Preheat oven to 350F.
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11
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap and damp towel).
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12
Brush phyllo with butter; sprinkle with sugar.
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13
Repeat with remaining phyllo, butter and sugar.
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14
Cut phyllo stack into twenty 3-inch squares.
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15
Transfer squares to baking sheets.
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16
Bake until dark golden, watching closely, about 12 minutes.
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17
Transfer to racks; cool.
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18
(Lemon cream and phyllo squares can be made 1 day ahead.
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19
Keep cream chilled.
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20
Store phyllo squares airtight at room temperature.)
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21
Simmer 2 1/4 cups sliced strawberries and 6 tablespoons sugar in heavy medium saucepan until strawberries are soft, stirring occasionally, about 5 minutes.
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22
Puree in processor.
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23
Strain into small bowl.
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24
Chill.
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25
Place 10 phyllo squares on work surface.
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26
Transfer lemon cream to pastry bag fitted with large star tip.
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27
Pipe lemon cream over squares, leaving 1/2-inch border on sides.
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28
Arrange sliced berries in single layer over cream.
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29
Pipe small rosette of cream atop berries.
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30
Top each with phyllo square.
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31
Pipe rosette of cream atop phyllo.
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32
Sprinkle with powdered sugar.
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33
Garnish each with whole berry.
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34
Serve with sauce.
