• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Subscribe
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Baking Tips
  • About
  • Subscribe
  • Contact
×
Home » Fruity Dessert Recipes

Blackberry Meringues with Whipped Cream and Lemon Curd

Published: May 29, 2017 by Allison Ferraro · Modified: Mar 22, 2022 · This post may contain affiliate links · Leave a Comment

Jump to Recipe Pin Recipe

Blackberry meringues with whipped cream and lemon curd are a light and fruity dessert that will elevate any backyard barbecue or summer party!

overhead view of meringue topped with lemon curd, whipped cream, blackberry, and mint sprig on a marble surface this Recipe

Happy Memorial Day! I could not be more excited for the (un)official start of summer! My parents came to visit this weekend, and I loved having them here and showing them our new house. We've made tons of progress furnishing the house, and of course patio furniture and a grill were top priorities! We invited Alex's parents down to Pittsburgh on Sunday, and we had a barbecue on the deck with our parents. I keep joking that we're in suburban heaven, but, as much as I loved our apartment in the city, I'm SO glad that we now have our own outdoor space for relaxing and entertaining this summer!

Did you light up the grill this weekend? What are you excited to eat this summer?

I've been dreaming about summer desserts recently, and I'm pumped that fruity summer dessert season is here! I always love desserts with fruit, and on hot summer days it's really all I want to eat. Something light and sweet and full of fresh, fruity flavor.

These blackberry meringues are my ideal summer dessert. They're light as air, slightly crispy on the outside and soft and sweet on the inside. They're swirled with blackberry deliciousness then topped with one of my all-time favorite things: lemon curd. Plus, they're really pretty.

I'll let you in on a little secret: some of my meringues cracked a little bit. Hey, it happens. Meringue can be a little tricky. But this recipe rocks because you're topping the meringue with whipped cream and lemon curd anyway so no one will ever know if your meringue isn't 100% perfect!

side view of meringue topped with lemon curd and blackberry

One important thing to know before you get started is that the meringue has to cool and then rest in the oven for 12 hours after it bakes. Meringue is high maintenance like that. Whatever you do, do not open the oven door while the meringue is in the oven. You can make the meringue first thing in the morning if you're planning to serve it after dinner. I left these meringues in the oven for 24 hours before I photographed them because I was waiting for the sunlight to cooperate and they turned out just fine, so I'd even say you can make the meringues one day ahead if you prefer. So these blackberry meringues require a bit of planning, but they are SO delicious and SO worth it!

Recipe

overhead view of meringue topped with lemon curd, whipped cream, blackberry, and mint sprig on a marble surface

Blackberry Meringues with Whipped Cream and Lemon Curd

Blackberry meringues with whipped cream and lemon curd are a light and fruity dessert that will elevate any backyard barbecue or summer party!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 1 hour hour
Cook Time: 1 hour hour 30 minutes minutes
Resting Time: 12 hours hours
Total Time: 14 hours hours 30 minutes minutes
Servings: 8
Yield: 8 meringues
Calories: 299kcal
Author: Allison Ferraro
Prevent your screen from going dark

Ingredients

Meringue:

  • 1 cup (200 grams) granulated sugar
  • 1 Tablespoon (8 grams) cornstarch
  • 4 large egg whites room temperature
  • ¼ teaspoon (0.75 grams) cream of tartar
  • ⅛ teaspoon (0.75 grams) salt
  • ¼ teaspoon (1 grams) vanilla extract
  • ¼ cup (85 grams) blackberry preserves
  • fresh blackberries for garnish (optional)
  • mint sprigs for garnish (optional)

Lemon Curd:

  • ⅜ cup (75 grams) granulated sugar
  • 1 ½ Tablespoons (12 grams) cornstarch
  • ⅛ teaspoon (0.75 grams) salt
  • 1 fluid ounce (30 millileters) cold water
  • 1 fluid ounce (30 millileters) fresh lemon juice
  • 1 large egg yolk
  • ½ Tablespoon (7 grams) unsalted butter
  • 3 fluid ounces (89 millileters) boiling water
  • ¼ teaspoon (0.5 grams) grated lemon peel

Whipped Cream

  • 1 cup (238 grams) heavy whipping cream chilled
  • 1 Tablespoon (8 grams) confectioners' sugar

Instructions

Make Meringue

  • Preheat oven to 225°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk together sugar and cornstarch. Set aside.
  • In a large bowl or the bowl of a stand mixer with the whisk attachment, mix egg whites on medium-high speed until foamy, about one minute. Add cream of tartar and salt and whisk until blended. Reduce speed to medium and gradually add the sugar mixture one tablespoon at a time. Beat until stiff peaks form and the mixture becomes glossy, about one to two minutes. Beat in vanilla.
  • Scoop one quarter of the blackberry preserves and drop small amounts over the top of the meringue. Drag a spoon in a zig-zag pattern through the meringue so that the blackberry preserves are swirled into the top layer of meringue. Scoop two portions of meringue off the top and place onto the baking sheet. Made an indentation in the middle of each with the back of a spoon. Repeat the process of swirling the blackberry preserves into the meringue and scooping the meringue onto the baking sheet until you have eight meringues.
  • Bake the meringue until the outsides are slightly golden and have formed a crust, 1 hour and 15 minutes to one hour and 30 minutes. Turn the oven off and let the meringues stand in the oven for 12 hours.

Make Lemon Curd

  • While the meringue cooks, make the lemon curd. Sift sugar, cornstarch, and salt into a medium saucepan. Blend in cold water and lemon juice until mixture is smooth. In a small bowl beat egg yolks well. Add egg yolks and butter to lemon juice mixture and blend thoroughly. Stirring constantly, gradually add boiling water. Bring the mixture to a boil and stir gently. Reduce heat as the mixture begins to thicken and allow to simmer slowly for one minute. Remove from heat and stir in lemon peel. Let cool to room temperature. Transfer to an airtight container and store in the fridge until ready to use.

Make Whipped Cream

  • Just before you're ready to assemble the meringues, make the whipped cream. In a large bowl, beat the cream and confectioner's sugar with an electric mixer on high speed until stiff peaks form. Set aside.

Assemble the Meringues

  • Remove the baking sheet from the cooled oven and gently remove the meringues from the parchment paper. Scoop the whipped cream into the center of each meringue, then scoop a bit of lemon curd onto each meringue. Garnish with blackberries and mint leaves. Serve immediately.

Notes

Meringue recipe adapted from Country Living.

Nutrition

Serving: 1meringue | Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 112mg | Potassium: 84mg | Fiber: 1g | Sugar: 42g | Vitamin A: 492IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

More Fruity Dessert Recipes

  • Close up overhead view of a cookie with crushed pretzels, whipped cream frosting, strawberry jam, and a whole pretzel on top.
    Strawberry Pretzel Pie Cookies
  • Fork with a bite of cake along with a slice of cake on a white plate.
    Strawberry Vanilla Cake
  • Angled view of plate of glazed petit fours topped with pansy flowers.
    Easy Homemade Petit Fours
  • Close-up view of shortbread cookies dusted with powdered sugar.
    Shortbread Linzer Cookies with Raspberry Jam

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Allison leaning over the kitchen counter piping frosting onto a cake.

Hi there!

I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

Get to know Allison →

Mother's Day Brunch Recipes

  • Overhead view of hands splitting a muffin open above a tin of muffins.
    Mixed Berry Muffins with Cinnamon Streusel Topping
  • Close-up view of a cinnamon roll with purple icing split open on a white plate with a dish of blueberries and small white flowers.
    Blueberry Cinnamon Rolls
  • Blueberry scones surrounded by fresh blueberries and topped with streusel and powdered sugar.
    Blueberry Muffin Scones
  • Side view of biscuits stacked on a white speckled plate with a blue background.
    Quick & Easy Buttermilk Biscuits (Small Batch)

Reader Favorites

  • Close up view of a square of moist chocolate cake topped with chocolate frosting on a crumbled piece of parchment paper.
    Moist & Fudgy Chocolate Cake
  • Close up view of a partially-eaten slice of two-layer vanilla cake with vanilla frosting on a white plate with a fork.
    Moist & Fluffy Vanilla Cake
  • A slice of blueberry pie with a lattice crust on a white plate.
    Classic Blueberry Pie with Frozen Blueberries
  • Fork with a bite of cake along with a slice of cake on a white plate.
    Strawberry Vanilla Cake
logos of media outlets featuring Always Eat Dessert recipes

Top Baking Tips

  • Box grater and peeled carrot on a wooden cutting board.
    How to Grate Carrots for Carrot Cake
  • Melted white chocolate in a double boiler.
    How to Melt White Chocolate in the Microwave or on the Stove
  • Close-up overhead view of an unbaked cinnamon roll on a white surface.
    How to Store & Reheat Cinnamon Rolls
  • Sliced brownies scattered on a crinkled piece of parchment paper.
    How to Store Brownies & Keep Them Fresh

Footer

↑ back to top

About

  • About
  • Portfolio
  • Work with Me

Policies

  • Privacy Policy
  • Terms of Use
  • Website Disclaimer
  • Accessibility Policy

Contact

  • Contact
  • Subscribe

As an Amazon Associate I earn from qualifying purchases.

COPYRIGHT © 2025 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.