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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 10 |
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As Denise Nyland of Panama City, Florida says, âThis makes a very light and fresh dessert.â This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy! Ingredients:
4 egg whites |
1 teaspoon cornstarch |
1 teaspoon white vinegar |
1 teaspoon vanilla extract |
1 cup sugar |
topping: |
3/4 cup lemon curd |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
1-1/2 cups fresh raspberries |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
2. Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
3. Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
4. Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries. Yield: 10 servings.
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