Lemon Pistachio Meringue Crunch
Layered between rich lemon mousse and crunchy pistachios, this meringue dessert makes a great finish to Passover seder. If you prefer, use whipping cream in place of the nondairy topping.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Hand mixer
- Cake pan
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Serving platter
- Airtight container
Ingredients
- 2 eggs
- 2 egg yolks
- 2/3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- 1 teaspoon potato starch or cornstarch
- 3/4 cups pareve nondairy whipped topping or whipping cream 35%
- 2 1/4 cups unsalted shelled pistachios toasted
- 1/2 cup kosher pareve confectioner icing sugar
- 6 egg whites
- 3/4 cups granulated sugar
- pinch salt
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