Not Your Usual Lemon Meringue Pie

1. 1

   Preheat the oven to 350u00b0F

2. 2

   Cut 2 sheets of parchment paper to fit a large baking sheet.

3. 3

   Place 1 sheet of the parchment on a work surface.

4. 4

   Top with a sheet of phyllo and brush with the melted butter.

5. 5

   Sprinkle 2 teaspoons of the granulated sugar over the phyllo.

6. 6

   Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets.

7. 7

   Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares.

8. 8

   Slide the parchment onto a baking sheet and top with the second sheet of parchment paper.

9. 9

   Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.

10. 10

    Preheat the broiler.

11. 11

    Put the brown sugar in a food processor; pulse to break up any lumps.

12. 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.

13. 13

    Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes.

14. 14

    Transfer the meringue to a pastry bag with a plain tip.

15. 15

    Spoon a dollop of lemon curd onto each phyllo square.

16. 16

    Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd).

17. 17

    Broil 6 inches from the heat for 1 minute, or until lightly toasted.

18. 18

    Set 6 phyllo squares on plates and top them with the remaining 6 squares.

19. 19

    Garnish with raspberries, cashews, and serve.

* Per serving · 4 servings · Values may vary.