Recipes Not Your Usual Lemon Meringue Pie 5.0 (3,031) Add your rating & review Chef Way 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).Easy Way Use good quality store-bought phyllo dough and lemon curd. More Fruit Desserts By Gale Gand Gale Gand Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has been cooking, writing, and teaching about desserts and cooking for almost 25 years.Experience: Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, and television personality.Gale is based in Chicago, where she opened her first restaurants with culinary partner Chef Rick Tramonto. As acclaim for Trio and Brasserie T built, they opened Stapleford Park in Leicestershire, England. In 1999, Gale and Rick created Tru (open for 18 years), which won awards from the James Beard Foundation and was named Chicago's best restaurant by Chicago Magazine. From 2014-2016, she ran a two year pop up restaurant called Spritz Burger.In 2001, Gale was awarded Outstanding Pastry Chef by the James Beard Foundation. She hosted the first ever dessert-only cooking show, Sweet Dreams, that ran on the Food Network from 2000-2008.In addition to television and restaurants, Gale has written eight cookbooks: American Brasserie, Butter Sugar Flour Eggs, Just a Bite, Short and Sweet, Tru: A Cookbook from the Legendary Chicago Restaurant, Chocolate and Vanilla, Gale Gand's Brunch, and Gale Gand's Lunch.Gale created her own artisan cinnamon ginger root beer brand, Gale's Root Beer, available nationally.Education: Gale majored in gold and silversmithing at the Rochester Institute of Technology and attended the Cleveland Institute of Art. She studied culinary arts at La Varenne in Paris. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 1 hrs Yield: 6 Ingredients 3 sheets of phyllo dough, plus more in case of tearing 4 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1 cup light brown sugar 5 large egg whites One 12-ounce jar lemon curd Raspberries, for garnish Directions Preheat the oven to 350°. 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 and serve. Rate it Print