Recipe Detail Page

1. To make lemon curd, place eggs, yolks, sugar, lemon juice and zest in a medium heatproof bowl fitted over a pot of gently simmering water. Whisk constantly until mixture is thick as custard and registers 160°F (71°C) on an instant-read thermometer, 8 to 10 minutes. Remove from heat. Gradually whisk in butter until combined. Pass through a fine-mesh sieve into a large mixing bowl. Press a piece of plastic wrap against the surface. Cool curd at room temperature 30 minutes, then refrigerate at least 2 hours.
 
2. Place cream and icing sugar in a large mixing bowl. Using a whisk or an electric beater with whisk attachments, beat  until stiff peaks form. Using a silicone spatula, fold one quarter of the whipped cream into lemon curd until combined. Gently fold in remaining whipped cream. Transfer to an airtight container. Cover and refrigerate at least 2 hours or overnight.
 
3. Preheat oven to 375°F (191°C).
 
4. Place a phyllo sheet on your work surface. Brush with melted butter and sprinkle lightly with sugar. Cover with another phyllo sheet and repeat with butter and sugar. Using a pizza cutter and a plastic ruler, cut it into two rows of three 5-inch (12-cm) squares. Take one square, rotate it 45 degrees and place it on top of another square to make an eight-pointed star shape. Repeat process two more times with remaining phyllo squares to make 3 stars in total. Press stars into an ungreased muffin tin. Cover with plastic wrap while you repeat the process two more times with remaining phyllo sheets. You will have 9 cups in total.
 
5. Remove plastic wrap and bake on middle rack until deep golden brown, 8 to 10 minutes. (The insides will still be a little pale.) Remove from oven and cool completely.
 
6. When ready to serve, generously spoon mousse into cups. Top with raspberries. Serve on a tray, or plate individually, garnished with whipped cream and mint sprigs.