Makes 6 servings

Preparing the curd: Choose a saucepan that will hold the bowl from your mixer in a double-boiler arrangement. Fill the pan with 2-3 inches of water and bring to a simmer. Put the eggs and sugar in the mixer, and using the whisk attachment, whip on high until mixture is light and fluffy. Still whisking, add lemon juice and grated zest. Set bowl into the saucepan, but not touching the simmering water. Cook the mixture, whisking by hand constantly, until smooth, thick and custard-like. Transfer bowl to counter and whisk in butter, 1 piece at a time. Transfer curd to another bowl, wrap tightly with plastic and refrigerate until chilled and set.

Preparing the phyllo: Center rack in oven and preheat to 350°. Line a baking sheet with parchment paper and have 2 more sheets of parchment and another baking sheet standing by. Stack the phyllo sheets on your work surface. Work with one piece at a time and leave remaining sheets covered with a towel. Place 1 sheet of phyllo on the parchment lined baking sheet, brush it with some of the butter and sprinkle it with 1-2 Tbls. of sugar. Cover with another sheet of phyllo, and repeat butter and sugar, repeat with 1 more sheet of phyllo. Using a long sharp knife and a ruler, cut the phyllo crosswise into 3 equal strips. Cut 3 equal triangles out of the 3 strips, you'll be left with a long thin triangle on each end (a nibble for the chef after they are baked). Working on another sheet of parchment, repeat the staking, brushing, sprinkling and triangle cutting of the remaining 3 sheets of phyllo. Place this triangle covered parchment paper directly on top of the other triangle filled parchment and weight down the stacks with the other baking sheet, to keep the phyllo from puffing up. Bake the phyllo for 8-10 minutes, until they are golden and crispy. Transfer the baking sheets to a cooling rack, remove top baking sheet, and allow phyllo to cool to room temperature.

Preparing the meringue: Just before you are ready to serve, put the egg whites in the clean, dry, grease-free bowl of the mixer, fitted with the whisk attachment and beat on high until whites form soft peaks. Gradually brown sugar and beat until the meringue forms firm, glossy peaks. Spoon the meringue into a pastry bag fitted with a 1/4 inch plain tip. Pipe a dab of meringue into the center of each dessert plate and "glue" a phyllo triangle onto the plate. Place 2 spoonfuls of curd on the phyllo and pipe over a layer of meringue, zigzagging it so that the lines of meringue touch one another and cover the top of the curd. Brown the meringue with a small blowtorch and top with a phyllo triangle. (If you do not have a blowtorch, run the meringue under the broiler, and pull it out the moment the meringue is browned.) Spoon another layer of curd onto each dessert, pipe and caramelize another zigzag of meringue, and finish each one with a phyllo triangle. Dust the top of the "pies" with confectioner's sugar, garnish the plates with sprigs of mint, and serve immediately.