Brush every other cup of two twelve 1/2 cup muffin tins with melted butter. Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup (pastry corners should stick up). Bake until just golden brown and crisp, about 10 minutes. Remove pastry from tins and cool completely.

For Curd: Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts. Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes. Pour into bowl. Cover and refrigerate until cold, about 4 hours.

Spoon some berries into bottom of each phyllo basket. Top each with 2 1/2 tablespoons lemon curd. Arrange remaining berries in petal fashion atop curd. Garnish with mint sprigs.