Lemon Pistachio Crunch Cake

Ingredients

• 8 large egg yolks
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons (packed) grated lemon peel
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup water
• 1/2 teaspoon baking soda
• 1cup natural unsalted pistachios (about 5 ounces)
• 2 1/2 cups chilled whipping cream, divided
• 8 ounces high-quality white chocolate, chopped
• 1/8 teaspoon salt
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 2 cups sugar, divided
• 1 tablespoon vanilla extract
• 2 teaspoons grated lemon peel
• 1 1/2 cups whole milk
• 8 large egg whites

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