Ingredients

Meringues:

1/4 teaspoon cream of tartar

4 large egg whites

3/4 cup granulated sugar

1/4 cup dry-roasted pistachios, chopped

Lemon curd:

2 large eggs

1 large egg white

1/2 cup granulated sugar

2 teaspoons grated lemon rind

1/2 cup fresh lemon juice (about 3 lemons)

1 teaspoon potato starch

dash of salt

2 6-oz packages of fresh raspberries

1 Tablespoon powdered sugar

Preparation

  1. preheat oven to 250.
  2. to prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 4-inch circles on each piece of paper. Turn paper over, secure with masking tape.
  3. Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 Tablespoon at a time, beating until stiff peaks form.
  4. Divide the egg white mixture evenly among the 8 circles. Shape into nests with 1 inch sides. Sprinkle evenly with nuts.
  5. Bake at 250 for 1 hour, rotating baking sheets after 30 minutes. Turn off oven and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove nests from paper.
  6. To prepare lemon curd, combine whole eggs and 1 egg white in medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around the edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.
  7. Arrange about 1/4 cup raspberries in each nest; top with 2 tablespoons lemon curd. Sprinkle with powdered sugar; serve immediately.