This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Easy-to-make lemon curd
Method
Pistachio meringue
1.Preheat oven to 130°C. Line 2 oven trays with baking paper and mark out a 10cm x 30cm rectangle on each.
2.Process the icing sugar and 1 cup of pistachios until roughly chopped but not ground.
3.With an electric beater, whisk the sugar and egg whites together until the soft peak stage. Add the vinegar and salt. Continue beating until shiny and stiff – about 7-9 minutes.
4.Gently fold in the chopped pistachio and sugar mix.
5.Scrape out the meringue mixture onto each rectangle and smooth to a thin shape. Smooth with the back of a wet spoon or spatula.
6.Cook for 1 hour, then turn off the oven and leave in for another 2 hours to dry out the meringue.
7.When cooled, peel away the baking paper.
8.Whip the cream and fold through the lemon curd. Dab 2 tbsp curd mixture onto a serving plate or board and place on one of the meringues. Spread over half the curd mixture and top with the second meringue. Top with the remaining curd mixture and sprinkle with extra pistachios. Chill for 2-3 hours or overnight so it settles, softens and is easier to slice.
Lemon curd
9.Place all the ingredients in a small saucepan over a low heat, then whisk together as it warms. Simmer until it thickens – about 15 minutes. Store in sterilised jars. Makes 1½ cups.
