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Ingredients
US|METRIC
8 SERVINGS
- 5 egg whites (free-range)
- 280 grams caster sugar
- 50 grams pistachio nuts (shelled, finely chopped)
- icing sugar (for dusting)
- 100 grams butter (/3½oz, softened)
- 225 grams caster sugar
- 5 egg yolks (free-range)
- 3 lemons (large, juice and finely grated zest)
- 300 mL double cream (lightly whipped)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium130mg5% |
| Potassium210mg6% |
| Protein7g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber3g12% |
| Sugars64g |
| Vitamin A25% |
| Vitamin C50% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 4 years ago
Flavours were great, although I didn't use nuts. Served it with raspberry sauce I made. The technique though? I left the meringue in for 9 minutes at the higher temp trying to get the colour, and then reduced as directed and stopped cooking 3 to 4 min before the directed time as the edges were burning. Will reduce the temp/time in future. Also, the curd didn't thicken until around 25 min. Will use my fallback curd recipe in the future. Was very easy to roll.