- 6
- 60 mins
Ingredients
- Traditional Lemon Meringue Pie variation:
- 3 sheets of phyllo dough, plus more in case of tearing
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup light brown sugar
- 5 large egg whites
- One 12-ounce jar lemon curd
- Raspberries, for garnish
- 1 baked 9 inch pastry shell
- 1 cup sugar
- 1/4 cup flour
- 1/8 tsp salt
- 1/4 cup water
- 3 egg yolks
- 3/4 cup water
- 3 Tbsp butter
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 3 egg whites
- 1/2 tsp salt
- 9 Tbsp sugar
Preparation
Step 1
Preheat the oven to 350°. 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 and serve.
Variation:
Mix sugar, flour, salt, and 1/4 cup water until smooth. Beat egg yolks, add to sugar mixture along with an additional 3/4 cup water. Place atop a double boiler, stirring constantly until thick. Cover and let simmer for 10 minutes. Add butter, lemon juice and zest. Pour into pastry shell. Beat egg whites until stiff but not dry. Add salt. Gradually add sugar, beating constantly. Swirl on pie filling. Bake in a 325 oven for 20 minutes, until lightly browned.