To make the lemon curd:
Cut gelatin sheets into 1-inch strips and submerge in cool water for at least 5 minutes to soften.
Combine lemon juice, zest, and sugar in a small saucepan. Bring to a simmer over medium heat.
Whisk cornstarch with 1 tablespoon water. Add to saucepan and return to heat, bring to a simmer and let bubble, stirring occasionally, for about 1 minute or until thickened.
Wring out softened gelatin with your hands, squeezing out as much water as you can (for powdered gelatin, just add it straight to the pan, liquid and all). Add to saucepan with warm lemon mixture and whisk until completely dissolved.
Remove from heat and whisk inn butter until smooth. If you want a brighter yellow color, add a bit of yellow food coloring if desired.
Pour into 1-inch silicone sphere molds. Freeze overnight until completely set, then gently remove from molds (they will not be frozen solid; if you have a hard time getting them out of the molds, try using a small espresso spoon to ‘scoop’ out the curd, retaining the dome shape as much as possible).
To make the pistachio dacquoise:
Preheat oven to 300 degrees F. Line a sheet pan with parchment paper. Using a cookie cutter that is the exact size of your dome molds (2½-inches for me), trace twelve evenly-spaced circles onto the parchment. You’ll use these circles as a guide for piping the dacquoise.
In a food processor, pulse pistachios a few times to break them up. Add pistachio or almond flour and powdered sugar, and pulse a few more times until finely ground. You can use all whole pistachios if you want (100g total).
Place egg whites in a mixing bowl (save the leftover yolks, you’ll use them in the mousse layer). Whip on medium speed until frothy. With the mixer running, slowly spoon in sugar, a tablespoon at a time. When all the sugar has been added, increase speed to high and beat until whites are thick and glossy and hold medium-stiff peaks.
Fold half of ground pistachio mixture into whites to lighten, then add remaining pistachios, folding until just incorporated.
Transfer to a piping bag fitted with a ½-inch round piping tip. Pipe circles just inside the circles you drew on the parchment.
Sprinkle tops of piped dacquoise with chopped pistachios if desired, then dust lightly with powdered sugar.
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