If you need a delicious and easy dessert for your Easter buffet,
look no further! I have a light and lemony dessert that can be
put together at the last minute and it’s so pretty that your guests
will think you’ve bought them at a Bakery!
Lemon Meringue Stacks are 3 crispy meringue discs that
have a wonderful light lemon whipped cream sandwiched
in between. The dessert is basically just meringue discs,
ready made lemon curd and whipped heavy cream.
You just need to make your meringues the day before you
need them. The lemon whipped cream can be made in no
time so you just make that right before serving. If you wanted
to add some fruit to these, just top the lemon whipped cream
with some raspberries or sliced strawberries.
LEMON MERINGUE STACKS
Ingredients:
4 large egg whites (120g)
1/2 tsp cream of tartar
1/2 cup superfine sugar (115g)
1 cup sifted powdered sugar (115g)
3/4 cup prepared Lemon Curd (chilled)
(I recommend this brand)
1 1/2 cups heavy cream
Yellow food coloring if desired
For the Meringues:
Preheat oven to 225F. Line a baking sheet
with parchment paper. Whisk egg whites in
a bowl until frothy. Add cream of tartar and beat
until soft peaks form. Slowly add the superfine
sugar and whisk until the meringue reaches stiff
peaks. Fold in powdered sugar.
Place meringue into piping bag fitted with a 1M
or 2D tip and pipe 2 1/2″ circles. Bake for 1 1/2
hours or until meringues become crisp when
removed from the oven. Cool and
immediately place into an airtight container.
For the Filling:
Place 3/4 cup prepared lemon curd into a small
bowl and stir to soften. Into another bowl (using a
hand held mixer or a mixer fitted with a whisk
attachment), whip heavy cream to stiff peaks. (It’s
better if your bowl & beaters/whisk have been chilled)
If you want a pretty yellow color, add a little bit of
yellow food coloring and whip to incorporate.
Fold the lemon curd into the whipped cream.
To serve:
Place 1/3 of your meringues onto a baking sheet.
Pipe or spoon some lemon whipped cream on them.
Top with another meringue disc, then add more
of the lemon whipped cream. Top again with a final
meringue disc, pipe or spoon a pretty dollop of lemon
whipped cream on the top. Decorate with a sugar
flower or an edible flower if desired. Transfer to
a pretty serving plate and decorate the plate with
pretty flowers. Makes approximately 12 stacks.
So easy! So delicious! Enjoy!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
Wow, they do look as if they came from a fairy tale – fabulous and mouth-watering. Thank you for the inspiration and recipe and best wishes from Austria.
Knitgudi
Thanks so much for your comment Knitgudi!!
I totally agree with knitgudi, this dessert is superb! *.*
Thank you!