These lovely desserts were the finale to our Easter meal this past weekend. I did not make them and cannot take any credit for their deliciousness. My friend Jackie found the recipe in Cooking Light and offered to bring them. They were the perfect end to the meal.
The meringues were light and crunchy, the lemon curd and raspberries were perfect partners; tart and sweet, and the pistachios added such a wonderful richness to the whole dessert. To top it all off, they were beautiful. This is an impressive looking dessert, and Jackie said that it wasn’t all that complicated or tedious. She even let the meringues sit in the oven overnight and they were still perfect.
Making individual dessert can sometimes me a pain, but these are incredibly easy to assemble. I will definitely be putting this recipe away to make another time. Thanks, Jackie!