lemon meringue and blueberry dessert plate

With a zesty lemon curd, billowy meringue and sweet blueberries, this dessert plate with wild blueberry and almond crisps is a feast for the eyes – and will dazzle your tastebuds too.


    For lemon curd:
  • ½ cup lemon juice
  • 2 tbsp lemon zest
  • ½ cup granulated sugar
  • 2 eggs
  • 3 egg yolks
  • ½ cup cold butter, cubed

  • For meringue:
  • 3 egg whites
  • Pinch salt
  • Pinch cream of tartar
  • ½ cup granulated sugar

  • For serving:
  • 1 pkg raincoast crisps® wild blueberry and almond
  • 1 ½ cups fresh blueberries
  • ½ cup store-bought candied almonds
  • ¼ cup fresh basil
  • 4 tsp lemon zest


  • For lemon curd:
  • STEP 1: In saucepan, whisk lemon juice, lemon zest, sugar, eggs and egg yolks until blended; cook, stirring constantly, over medium-low heat for 15 to 20 minutes or until mixture is thick enough to coat back of spoon.
  • STEP 2: Stir in cubes of butter; strain mixture into heatproof bowl. Place plastic wrap directly on top of curd to prevent skin from forming. Refrigerate for 3 to 4 hours or until completely chilled (curd will continue to thicken as it chills). Makes about 2 cups.

  • For meringue:
  • STEP 1: Just before serving, using electric mixer, beat egg whites, salt and cream of tartar on low speed for about 1 minute or until foaming. Increase speed to high; beat until soft peaks start to form. Gradually beat in sugar until stiff peaks start to form.

  • For serving:
  • STEP 1: Spoon, smear, swirl or pipe meringue decoratively onto 6 dessert plates. Using kitchen blowtorch, move flame constantly about 2 inches above surface of meringue until golden brown.
  • STEP 2: Add dollops of lemon curd, raincoast crisps® wild blueberry and almond, fresh blueberries and almonds to plate. Garnish with basil and lemon zest.

Instead of making egg white meringues, use meringue powder, or substitute marshmallow fluff if desired. Alternatively, serve as a sweet dessert charcuterie board.

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