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1
Bring about 1-inch of water to a simmer in a large saucepan.
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2
In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy.
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3
Whisk in the lemon juice and lemon zest.
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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.)
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5
Cook, whisking occasionally, until the mixture is thick and custard like, about 15 minutes.
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6
Remove the bowl from the heat and stir in the butter.
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7
Let cool, cover, and refrigerate overnight.
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8
Squeeze a dab of meringue on each of 8 plates and press one phyllo triangle down on it.
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9
Spoon a heaping tablespoon of lemon curd in the center, then pipe on some meringue.
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10
If possible, brown the meringue with a blowtorch.
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11
Place another phyllo triangle on top and repeat, topping off with a final phyllo triangle.
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12
Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.
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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.
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14
Add the brown sugar and continue whipping until stiff and glossy, about 30 seconds more.
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15
Gently spoon meringue into a pastry bag fitted with a plain tip.
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16
Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper.
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17
Place 1 sheet of phyllo on the pan and brush with melted butter.
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18
Sprinkle evenly with 2 tablespoons of the sugar and then place another sheet of phyllo on top.
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19
Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, and brush with melted butter, and sprinkle with sugar.
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20
Repeat on another sheet pan with remaining 3 sheets of phyllo, butter, and sugar.
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21
You should have 2 stacks of phyllo dough, each 3 sheets thick.
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22
With the tip of a sharp knife, cut each stack into 12 triangles.
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23
Cover both stacks with parchment paper.
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24
Place one of the pans on top of the other to weight it down.
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25
Then place another empty sheet pan on the very top (this is to keep the phyllo from buckling during baking).
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26
Bake 10 to 12 minutes, until the phyllo is golden brown.
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27
Remove the whole stack of sheet pans and let cool (do not unstack the pans).
