NOT YOUR USUAL LEMON MERINGUE PIE

Steps:

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