Lemon Meringue Filo Nest | Easter Dessert Recipe

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STEP 1: LEMON CURD
(Enough for six finished nests)

– 3 large eggs
– 2 egg yolks
– zest of 1 lemon
– 2/3 cup fresh lemon juice
– 1 cup sugar

Mix together eggs, egg yolks and sugar. Whip until light and fluffy, about 2-3 minutes. Add lemon zest and juice and whisk to incorporate. Set curd mixture over simmering water and continually stir until the curd becomes thick (custard-like), coating the back of a spoon. Let cook slightly. Place plastic wrap directly on the curd and put into refrigerator until completely cool. This can be done the day before.

STEP 2: FILO NEST
(Makes six finished nests)

– store-bought filo dough (1 box of 2 rolls)
– 3/4 cup sweetened coconut
– 1/4 cup butter melted
– 1/4 cup teaspoons sugar

Let filo dough thaw to room temperature before working with it. Once thawed, leave the filo dough rolled up and slice each roll into 1/4- to 1/2-inch pieces. Gently fluff slices, exposing the wax paper in between the layers. Remove paper and form strips of dough into six nests. Sprinkle each nest with 2 tablespoons coconut. Drip 2 teaspoons melted butter on each nest and sprinkle with 2 teaspoons sugar. Place into a preheated 350-degree oven for 10-15 minutes until coconut is toasted and filo is lightly golden. These can be made a day before. Let cool and store in an airtight container.

STEP 3: MERINGUE
(This step should be done shortly before assembling and serving)

– 4 egg whites
– cream of tartar
– 1/2 cup baker’s sugar

Using an electric beater, beat egg whites until just foamy and add a pinch of cream of tartar. Increase electric beater speed to medium high and beat until whites form soft peaks. Add sugar and beat until stiff peaks.

STEP 4: ASSEMBLY

Place nest on a serving plate and drizzle with melted milk chocolate for added appeal and flavor (it’s completely optional though). Spoon on lemon curd. Spoon or pipe (using a pastry bag fitted with a star tip) on meringue. Brûlée top of meringue with a kitchen torch or broiler (but watch carefully). Garnish with fresh raspberries or a sprig of mint

Serve and enjoy!

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