In her version of lemon meringue pie, Gale Gand
forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand’s book Butter Sugar Flour Eggs
(Clarkson Potter). In the easy way, use good quality store-bought phyllo dough and lemon curd.