Not Your Usual Lemon Meringue Pie
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
41
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Bring about 1-inch of water to a simmer in a large saucepan
2
In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy
3
Whisk in the lemon juice and lemon zest
4
Rest the mixing bowl in the saucepan with the bowl's base above the simmering water (pour out some of the water if necessary
5
) Cook, whisking occasionally, until the mixture is thick and custard like, about 15 minutes
6
Remove the bowl from the heat and stir in the butter
7
Let cool, cover, and refrigerate overnight
8
Squeeze a dab of meringue on each of 8 plates and press one phyllo triangle down on it
9
Spoon a heaping tablespoon of lemon curd in the center, then pipe on some meringue
10
If possible, brown the meringue with a blowtorch
11
Place another phyllo triangle on top and repeat, topping off with a final phyllo triangle
12
Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired
13
In a mixer fitted with a whisk attachment (or using a hand mixer) and a clean dry bowl, whip the egg whites until soft peaks form
14
Add the brown sugar and continue whipping until stiff and glossy, about 30 seconds more
15
Gently spoon meringue into a pastry bag fitted with a plain tip
16
Preheat the oven to 350 degrees F
17
Line a large sheet pan with parchment paper
18
Place 1 sheet of phyllo on the pan and brush with melted butter
19
Sprinkle evenly with 2 tablespoons of the sugar and then place another sheet of phyllo on top
20
Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, and brush with melted butter, and sprinkle with sugar
21
Repeat on another sheet pan with remaining 3 sheets of phyllo, butter, and sugar
22
You should have 2 stacks of phyllo dough, each 3 sheets thick
23
With the tip of a sharp knife, cut each stack into 12 triangles
24
Cover both stacks with parchment paper
25
Place one of the pans on top of the other to weight it down
26
Then place another empty sheet pan on the very top (this is to keep the phyllo from buckling during baking)
27
Bake 10 to 12 minutes, until the phyllo is golden brown
28
Remove the whole stack of sheet pans and let cool (do not unstack the pans)