• 4 large eggs
  • 1 cup sugar
  • 2/3 cup freshly squeezed lemon juice
  • 1 lemon, zested and grated
  • 4 tablespoons cold unsalted butter, cut into pieces
  • Meringue, recipe follows
  • Phyllo triangles, recipe follows
  • 8 mint sprigs
  • Confectioners' sugar
  • 1/2 cup pureed fresh or frozen raspberries (optional)

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.