Table of Contents
  1. Watch how to make these lemon meringue filo nests:
  2. Lemon Meringue Filo Nest Recipe

Easter is the time to enjoy fresh flavors and colors. This dessert incorporates both in a festive and deliciously cute presentation. The steps may look complicated, but you’ll find out this is a simple and fun dessert to make. And as a bonus, it looks like you are a pro! Your Easter guests are sure to enjoy this new take on the lemon meringue.

Watch how to make these lemon meringue filo nests:

YouTube video
A lemon meringue filo nest on a plate.

Lemon Meringue Filo Nest

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This dessert incorporates light lemon flavor in a festive and deliciously cute presentation. Easter guests are sure to enjoy this new take on the lemon meringue.
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 6 filo nests

Ingredients

For the lemon curd

  • 3 large eggs
  • 2 egg yolks
  • zest of one lemon
  • cup fresh lemon juice
  • 1 cup white granulated sugar

For the filo nest

  • 1 box store-bought filo dough (2 rolls)
  • ¾ cup sweetened coconut
  • ¼ cup melted unsalted butter
  • ¼ cup sugar

For the meringue

  • 4 egg whites
  • ¼ tsp cream of tartar
  • ½ cup baker's sugar

Instructions
 

For the lemon curd

  • 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 cool slightly. Place plastic wrap directly on the curd and put it into the refrigerator until completely cool. This can be done the day before.

For the filo nest

  • Let filo dough thaw to room temperature before working with it. Once thawed, leave the filo dough rolled up and slice each roll into ¼- to ½-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°F 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.

For the meringue

  • This step should be done shortly before assembling and serving. Using an electric beater, beat egg whites until just foamy and add cream of tartar. Increase electric beater speed to medium-high and beat until whites form soft peaks. Add sugar and beat until stiff peaks.

To assemble

  • 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 the meringue. Brûlée top of the meringue with a kitchen torch or broiler (but watch carefully). Garnish with fresh raspberries or a sprig of mint.

Nutrition

Serving: 1filo nestCalories: 638kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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