Not Your Usual Lemon Meringue Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F
  • Cut 2 sheets of parchment paper to fit a large baking sheet.
  • Place 1 sheet of the parchment on a work surface.
  • Top with a sheet of phyllo and brush with the melted butter.
  • Sprinkle 2 teaspoons of the granulated sugar over the phyllo.
  • Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets.
  • Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares.
  • Slide the parchment onto a baking sheet and top with the second sheet of parchment paper.
  • Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.
  • Preheat the broiler.
  • Put the brown sugar in a food processor; pulse to break up any lumps.
  • In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form.
  • Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes.
  • Transfer the meringue to a pastry bag with a plain tip.
  • Spoon a dollop of lemon curd onto each phyllo square.
  • Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd).
  • Broil 6 inches from the heat for 1 minute, or until lightly toasted.
  • Set 6 phyllo squares on plates and top them with the remaining 6 squares.
  • Garnish with raspberries, cashews, and serve.
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