Blueberry lemon meringue cake is made up of delicious layers of meringue, fresh whipped cream, blueberry compote and a drizzle of lemon curd. A perfect summer dessert.

Adelenne has made a wonderful Blueberry & Lemon Meringue Cake, and it is so delicious!

This has wonderful layers of meringue, a homemade blueberry compote sauce, lemon curd, and fresh whipped cream. Think of a Pavlova, only in layers!

This dessert would be ideal for a summer party, perhaps an outdoor garden party. The combination of the crisp sweet meringue, together with the whipped cream and layers of juicy blueberries is so delicious!

The recipe itself is very easy to make, and you can make the meringues ahead of time, by up to a week, and store in an air tight container, then simply make the compote and whipped cream on the day and build the layered dessert in the morning. Easy!

It's VERY easy to make and the results are very pleasing. Serve this chilled and enjoy!

Recipe by Adelenne Lee

Prep Time

15 minutes

Cook Time

1 hour

Yield

6 - 8 Persons

You will need

a baking tray

Ingredients

8 egg whites
1 ¼ cups fine sugar
1 tsp cream of tartar
1 cup whipping cream
1 cup lemon curd (see below)
1 ½ cup blueberries (divided)
¼ cup water
1 Tablespoon Sugar

See here if you'd like to make our homemade Lemon Curd recipe

Instructions

1. Put ½ cup of the blueberries in a small saucepan with ¼ cup water and 1 tbs sugar. Cook until blueberries break down and sauce thickens. Set aside to cool.

2. Preheat oven to 110 C / 225 F / Gas ¼

3. Make the meringues: Put egg whites and cream of tartar in a mixer and beat on high with paddle attachment until foamy about 3-4 mins. Slowly add the sugar, 1 tbs at a time on a lower speed or you'll get sugar flying everywhere. When all the sugar is added, beat back on high for about 5-8 mins until it's glossy and thick.

4. Draw three 8 inch rounds on a sheet of parchment paper. Turn the paper over and spread the meringue mixture in the circles.

5. Bake for 1 hour and leave the meringues to cool in the oven or until the meringue is hollow in the centre underneath when you tap them. If a little soft, leave them in a little longer. Cool completely

6. To assemble, whip the heavy cream up to stiff peaks. You can add a little powdered sugar to the cream if you wish, however, the meringues are very sweet so you shouldn't need extra sugar!

7. Put one of the meringues on a plate or cake base. I use a dollop of whipped cream to help my meringue stay in place.

Spread some whipped cream on top of the meringue and on top of that spread about ⅓ cup of lemon curd. Drizzle some of the blueberry sauce over and put a few fresh blueberries on top.

Repeat the process with the other two layers of meringues. When done, place in the fridge until ready to serve.

Adelenne had to take the photos below, fast, it didn't last long!!

Recipe Card