Meringue Dessert(s)

This is something I love to have around Easter…bright and delicious! Make the meringue the night before and you have super easy dessert. Lemon pie filling uses 2 egg yolks which gives you 2 egg white for meringue.  Serves 4-5.


  • 2 egg whites, room temperature
  • 1/4 tsp cream of tartar (optional, stabilizes the egg whites)
  • pinch of  salt
  • 1/2 c sugar
  • 1/2 tsp vanilla, or half and half of some other flavouring
  • lemon pie filling package, make according to directions OR
  • pudding package of your choice, make according to directions
  • fresh fruit, of your choice…bananas work really well
  • SAUCE:
  • 15 oz package of frozen raspberries with juice, thawed
  • juice of 1/2 lemon
  • 1/2 c sugar
  • 1 tbsp cornstarch
  • 1/4 c Grand Marnier or similar
  • ice cream or whipped cream


  • For meringue, heat oven to 225F
  • Line a cookie sheet with parchment paper
  • Make sure the egg whites are at room temperature and the bowl has no grease or other matter on it
  • Combine egg whites, cream of tartar, and salt in mixing bowl for mixer.
  • Stir on low speed until mixture becomes foamy..2-3 minutes or so.
  • Increase speed to high.
  • Add sugar 1 tbsp at a time…very important…and let the mixer run for 15 – 20 seconds before adding next tablespoon. Don’t add sugar all at once.
  • It is important that the sugar be fully dissolved.  Rub a bit between your fingers. If you can feel granules the sugar isn’t fully dissolved. Probably takes around 5 minutes to add the sugar and get it dissolved.
  • Beat until the mixture is thick and shiny.  It should have stiff peaks, not folding over when you remove spatula.
  • Stir in flavouring(s).
  • I suggest piping with a large star tip onto the parchment paper.  You can make 4″ rounds this way OR make one or two large circles, size of pie plates, 1′ thick, and smooth with cake knife.
  • Bake the meringue for 1 hour, no peaking!!  Turn off oven and leave with door closed over night, no peaking!!
  • Store in airtight container.
  • SAUCE:
  • Put raspberries and lemon juice into blender.  Puree’ until smooth.  You can strain out the seeds if you want but not necessary.
  • Pour mixture into saucepan and add sugar.
  • Stir over med-high heat until starts to boil.
  • Reduce heat to simmer and cook for an additional 15 minutes, stirring occasionally.
  • Dissolve the cornstarch in the liquer and and add to hot mixture.
  • Remove from stove and cool.
  • Serving:  spoon the filling onto the meringue, spoon the sauce onto the filling.
  • Garnish with fruit.
  • Serve with ice cream or whipped cream.

Thanks to a variety of sources including Best of Bridge.

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