Pistachio meringue with lemon curd filling

SERVES 8-10

This dreamy dessert hits that combo of crunchy, sweet creaminess. Pistachio nuts add a touch of savoury and lemon curd adds tartness to offset the sweet meringue.

1/3 cup icing sugar

1 cup shelled pistachios, plus extra ¼ cup for topping

1 cup caster sugar

4 egg whites

1 tsp malt vinegar

Pinch of salt 200ml cream

¾ cup lemon curd (see box)

or store- bought

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.