Prepare to embark on a culinary journey that will tantalize your taste buds and impress even the most discerning dessert lovers! Our Lemon Meringue Filo Nest is not just a dessert - it's a crispy, creamy, and absolutely irresistible work of art that transforms classic lemon meringue pie into an elegant, individual-sized masterpiece. With its delicate, golden filo pastry, velvety lemon curd, and cloud-like meringue topping, this dessert is about to become the star of your next dinner party or sweet craving moment.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 sheets filo pastry
- 1/2 cup butter, melted
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F (190°C). Prepare a muffin tin by lightly greasing with melted butter.
- Carefully separate the filo pastry sheets. Brush each sheet lightly with melted butter, layering 2-3 sheets together for each nest. Cut the buttered filo sheets into squares that will fit into muffin tin cups.
- Gently press the layered filo squares into the muffin tin, creating delicate, crispy nest shapes. Bake for 8-10 minutes until golden and crisp. Remove and let cool completely.
- For the lemon curd, combine sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent.
- Temper the egg yolks by slowly whisking a small amount of the hot mixture into them. Then return the egg mixture to the saucepan, cooking for an additional 2-3 minutes until very thick.
- Remove from heat and stir in lemon juice and zest. Strain the lemon curd and let it cool to room temperature.
- For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff, glossy peaks develop.
- Fill the cooled filo nests with lemon curd, then pipe or spoon meringue on top. Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes.
- Chill for 30 minutes before serving to allow the flavors to meld and the nests to set. Garnish with additional lemon zest if desired.
Tips
- Filo Pastry Handling: Work with filo sheets quickly and keep them covered with a damp cloth to prevent drying out. Brush each layer gently with melted butter for maximum crispiness.
- Lemon Curd Perfection: Constant stirring is key to preventing lumps and achieving a smooth, silky texture. Use a fine-mesh strainer when transferring to ensure ultimate smoothness.
- Meringue Magic: Ensure your egg whites are at room temperature for maximum volume. Add sugar gradually and beat until the meringue forms stiff, glossy peaks that hold their shape.
- Browning Technique: For a professional finish, use a kitchen torch for controlled, even browning. If using the broiler, watch carefully to prevent burning.
- Make-Ahead Tip: You can prepare the filo nests and lemon curd a day in advance. Assemble and add meringue just before serving to maintain the crisp texture of the pastry.
- Storage: These delicate desserts are best enjoyed fresh. If you must store them, keep in the refrigerator and consume within 24 hours for optimal taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 110mg
