Mini Lemon Pistachio Meringue Trifles Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
22 minutes
Servings:
6 Servings
Ingredients
  • 5 fresh lemons
  • ¾ cup granulated sugar, divided
  • 5 large egg yolks
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter
  • 1 cup shelled raw pistachios, divided
  • ¼ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ teaspoon kosher salt
Directions
  1. To prepare the lemon curd, first zest two lemons.
  2. Halve and juice all the lemons to reach 1 cup of juice.
  3. In a small pot, combine the lemon zest, lemon juice, and ½ cup sugar.
  4. Bring to a simmer and remove from heat.
  5. In a small bowl, whisk to combine the egg yolks, remaining ¼ cup sugar, cornstarch, and salt.
  6. Pour the hot lemon mixture into the egg yolk mixture, whisking constantly, until combined.
  7. Return the mixture to the small pot and cook, whisking, over low to medium heat until thickened to a pudding-like consistency.
  8. Remove from the heat and whisk in the butter.
  9. Place plastic wrap directly on the surface of the curd, and chill until firm, at least 2 hours.
  10. To prepare the pistachio cake, first preheat the oven to 350 F.
  11. Spray a 9 x 13-inch baking pan with nonstick spray, and line the bottom with parchment paper.
  12. Process ¾ cup pistachios in a small food processor until finely ground.
  13. Chop the remaining ¼ cup pistachios and set aside.
  14. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
  15. Add the egg, and beat until combined.
  16. Beat in the green food coloring, if desired.
  17. Add the finely ground pistachios, flour, baking powder, baking soda, salt, and whole milk and beat to combine.
  18. Pour the batter into the prepared pan and spread out evenly.
  19. Bake for 13 to 15 minutes or until the cake springs back lightly to the touch; Transfer the pan to a cooling rack.
  20. When the curd has chilled until firm, prepare the meringue. In the bowl of a stand mixer whisk to lightly combine 5 egg whites and 1 cup sugar.
  21. Place the bowl over a small pot of simmering water. Reduce the heat to low.
  22. Stir constantly with a rubber spatula until the sugar has dissolved and the egg-white mixture is very warm to the touch (about 160 F).
  23. Transfer the bowl to the stand mixer and whip on medium speed until the meringue is glossy and reaches medium peaks.
  24. Add the vanilla and salt and beat the meringue to stiff peaks.
  25. Transfer the meringue to a piping bag and cut a large hole at the tip.
  26. Transfer the lemon curd to a piping bag and cut a small hole at the tip.
  27. Use rocks glasses to cut out rounds of pistachio cake. The glasses will coat with cake crumbs while cutting.
  28. Press a round of cake into the bottom of each glass.
  29. Pipe in a layer of lemon curd.
  30. Pipe in a layer of meringue.
  31. Crumble the remaining cake.
  32. Sprinkle the remaining cake evenly into the glasses.
  33. Top evenly with chopped pistachios.
  34. Pipe in a final layer of lemon curd and meringue.
  35. Use a spoon to decoratively swirl the meringue in each glass.
  36. Toast the meringue lightly with a blowtorch.
  37. Serve immediately.