Lemon Pistachio Meringue Crunch

Lemon Pistachio Meringue Crunch IMAGE Author: Canadian Living Credits: Lemon Pistachio Meringue Crunch IMAGE

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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2015


Lemon Mousse:
  • 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%
Pistachio Meringue:
  • 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


Pistachio Meringue: In food processor, pulse 1-1/2 cups of the pistachios with the confectioner's sugar until mixture resembles fine crumbs; set aside.

Line 2 large rimless baking sheets with parchment paper. Using 8-inch (1.2 L) round cake pan as guide, trace 3 circles, about 1 inch (2.5 cm) apart, onto parchment paper. (Draw 2 circles on 1 sheet and 1 on the other.) Turn parchment paper over. Set aside.

In large bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in salt. Fold in pistachio mixture. Spoon into outlines on parchment paper, spreading to edges and smoothing tops.

Bake in top and bottom thirds of 225°F (110°C) oven, switching and rotating sheets halfway through, until dry and crisp, 1-1/2 to 1-3/4 hours. Turn off oven; let cool in oven for 2 hours. (Make-ahead: Store in airtight container in cool dry place for up to 5 days.)

Lemon Mousse: While meringue is baking, in heavy-bottomed saucepan, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and potato starch. Cook over medium heat, stirring constantly, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into bowl, pressing gently on solids with back of spoon. Place plastic wrap directly on surface; refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

In large bowl, beat whipped topping until stiff peaks form; fold in lemon mixture until combined.

Finely chop remaining pistachios; set aside. Place 1 meringue on serving platter; spread one-third of the mousse over top and sprinkle with one-third of the pistachios. Place 1 meringue over top, flat side down. Spread another third of the mousse over top; sprinkle with another third of the pistachios. Repeat with remaining meringue, mousse and pistachios. Refrigerate for 45 minutes before serving. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 12 hours.)

Nutritional facts per each of 16 servings: about

  • Fibre 2 g
  • Sodium 30 mg
  • Sugars 23 g
  • Protein 6 g
  • Calories 216.0
  • Potassium 213 mg
  • Cholesterol 44 mg
  • Total carbohydrate 27 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Pistachio Meringue Crunch