Description
A showstopping dessert with crispy meringue, marshmallowy center, tangy lemon curd, and fresh berries. Perfect for celebrations or special treats, offering vibrant flavors and textures.
Ingredients
3 large egg whites, room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 1/4 cups lemon curd (store-bought or homemade)
1 cup fresh berries (strawberries, raspberries, blueberries, etc.)
Parchment paper or silicone baking mat
Instructions
Preheat oven to 325°F (160°C).
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form.
Gradually add sugar, 1-2 tablespoons at a time, while beating on medium-high speed until stiff, glossy peaks form. Add lemon juice and vanilla extract; mix to combine.
Spoon meringue into a 8-inch round shape on the prepared baking sheet. Use a spatula to round edges and make a shallow indentation for filling.
Bake for 60–70 minutes. Turn off oven and crack door open; let cool completely (at least 1–2 hours) to avoid cracking.
Once cooled, top with lemon curd, then a layer of fresh berries.
Chill for at least 1 hour before serving to firm up.
Notes
Use room temperature egg whites for better volume.
Substitute store-bought lemon curd or make it halal-compliant (no alcohol). Meringue can be baked 24–48 hours in advance.
Berry toppings can be seasonal or frozen (thawed) berries.
- Prep Time: 30
- Cook Time: 75
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Australian