Step 1In a saucepan, combine the lemon juice, butter and one-half cup sugar over medium heat.
Step 2Whisk together the remaining sugar and the cornstarch. Add the eggs and whisk until smooth.
Step 3When the lemon juice mixture comes to a boil, remove it from the heat and slowly pour it into the egg mixture, whisking constantly, until fully incorporated.
Step 4Return the mixture to the saucepan and whisk vigorously over medium heat until thickened, about 4 minutes.
Step 5Strain the curd through a fine mesh strainer into another bowl and cool by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 cups.)
Step 1In large bowl, whisk together the eggs and sugar until light and frothy. Slowly pour in the olive oil and orange juice and continue to whisk until incorporated.
Step 2Sift together the flour, baking powder and salt. Add the pistachios to the flour mixture, then gently fold the pistachio-flour mixture into the batter.
Step 3Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.
Step 4Remove the cake from the oven and let it cool on a rack to room temperature. When it's cool, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or layers of cake. Place wax paper between the two layers and set aside.
Step 1Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan.
Step 2In a large bowl, fold the whipped cream into the lemon curd.
Step 3Spoon one-fourth of the lemon-cream mixture evenly over the cake layer. Distribute half the berries evenly over the lemon-cream layer. Spread another one-fourth of the lemon-cream mixture over the fruit and place the second cake layer on top, pressing it gently so that it sits evenly. Spread the second layer with lemon-cream mixture and fruit.
Step 4Spread the remaining lemon-cream mixture over the top.
Step 5Refrigerate the Meyer lemon trifle cake for two to three hours or overnight to set.