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1
Preheat the oven to 350u00b0F
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2
Cut 2 sheets of parchment paper to fit a large baking sheet.
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3
Place 1 sheet of the parchment on a work surface.
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4
Top with a sheet of phyllo and brush with the melted butter.
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5
Sprinkle 2 teaspoons of the granulated sugar over the phyllo.
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6
Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets.
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7
Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares.
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8
Slide the parchment onto a baking sheet and top with the second sheet of parchment paper.
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9
Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.
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10
Preheat the broiler.
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11
Put the brown sugar in a food processor; pulse to break up any lumps.
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12
In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form.
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13
Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes.
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14
Transfer the meringue to a pastry bag with a plain tip.
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15
Spoon a dollop of lemon curd onto each phyllo square.
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16
Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd).
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17
Broil 6 inches from the heat for 1 minute, or until lightly toasted.
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18
Set 6 phyllo squares on plates and top them with the remaining 6 squares.
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19
Garnish with raspberries, cashews, and serve.
