"In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand’s book Butter Sugar Flour Eggs (Clarkson Potter).Recipe by Gale Gand, from 50 Hall of Fame Best New Chefs: Hometown Heroes, July 2008 edition. F&W Magazine"
Serving Size: 1 (89 g)
Servings Per Recipe: 6