Servings: 10 to 12
Pistachio-flecked meringue layers contrast a tangy, creamy lemon curd filling in this stunning dacquoise. Perfect for a special occasion, this make-ahead dessert needs at least 24 hours in the refrigerator before serving to soften a bit.
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Make Ahead Tips
The assembled, garnished cake can be refrigerated for up to 2 days. Let sit at room temperature for 30 minutes before slicing and serving.
While Swiss meringues like this one are traditionally beaten over a pan of simmering water, substituting very hot tap water works just as well to melt the sugar, without the risk of overcooking the egg whites.
Absolutely awful. The previous reviewer nailed it when they said it’s like eating lemon butter. You could use half the butter called for and still have a good filling. As it was, it made way too much, the meringue layers collapsed under the weight, and the lemon/butter/curd was way too overpowering in flavor. You couldn’t even taste the pistachios or the meringue. It was so sweet we couldn’t even finish it. Really disappointing.
If you like Pistachio, lemon and meringue this is the dessert for you.It is fabulous!foxprof
I have made this twice now with great success. The flavor is fantastic and it is beautiful too!
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