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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?