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Not Your Usual Lemon Meringue Pie (Gale Gand) Recipe

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Not Your Usual Lemon Meringue Pie (Gale Gand)
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Ingredients
15
Count
Nutrition
1158
Calories
Total time
1475
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1158.45 Kcal (4850 kJ)
Calories from fat 905.72 Kcal
% Daily Value*
Total Fat 100.64g 155%
Cholesterol 351.22mg 117%
Sodium 174.77mg 7%
Potassium 200.2mg 4%
Total Carbs 60.71g 20%
Sugars 50.3g 201%
Dietary Fiber 1.13g 5%
Protein 9.02g 18%
Vitamin C 14.5mg 24%
Vitamin A 1.2mg 40%
Iron 1.4mg 8%
Calcium 69.4mg 7%
Amount Per 100 g
Calories 413.86 Kcal (1733 kJ)
Calories from fat 323.58 Kcal
% Daily Value*
Total Fat 35.95g 155%
Cholesterol 125.47mg 117%
Sodium 62.44mg 7%
Potassium 71.52mg 4%
Total Carbs 21.69g 20%
Sugars 17.97g 201%
Dietary Fiber 0.4g 5%
Protein 3.22g 18%
Vitamin C 5.2mg 24%
Vitamin A 0.4mg 40%
Iron 0.5mg 8%
Calcium 24.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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