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1
Preheat the oven to 250.
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2
Line 2 baking sheets with parchment paper and lightly spray them with vegetable oil.
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3
In a large bowl, using a handheld electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
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4
Beat in the sugar, 1 tablespoon at a time, until firm peaks form.
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5
Add the vanilla and continue to beat at high speed until the meringue is thick and glossy, about 2 minutes longer.
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6
Spoon 8 round mounds of the meringue onto each of the prepared baking sheets.
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7
Using the back of a spoon, make small decorative peaks on each meringue.
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8
Sprinkle the chopped pistachios on the meringues.
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9
Bake for 1 hour and 15 minutes, rotating the sheets halfway through, until the meringues are lightly browned at the tips.
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10
Turn the oven off and leave the door slightly open.
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11
Let the meringues cool in the oven for 1 hour.
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12
Fill a saucepan with 2 inches of water and bring to a simmer.
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13
In a medium stainless steel bowl, whisk the egg yolks with the sugar, lemon juice and zest and ginger.
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14
Set the bowl overnot inthe simmering water and whisk constantly, until the curd is thick, about 20 minutes.
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15
Remove the bowl from the heat and whisk in the butter, a few pieces at a time, until fully incorporated.
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16
Press the lemon curd through a fine strainer set over a medium bowl.
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17
Press a piece of plastic wrap directly onto the surface of the lemon curd and refrigerate it until thoroughly chilled, at least 1 hour.
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18
In a medium bowl, beat the heavy cream until stiff.
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19
Whisk one third of the whipped cream into the lemon curd, then fold in the remaining whipped cream.
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20
Refrigerate until ready to use.
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21
Set the meringues on plates.
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22
Spoon about 1/3 cup of the lemon curd on each meringue, top with the sliced strawberries and serve.
