If you have a craving for something bright, airy, and indulgently fresh, you are in for an unforgettable treat with this Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe. These delicate meringues are crisp on the outside and perfectly chewy on the inside, crowned with tangy, homemade lemon curd, fluffy whipped cream, and vibrant fresh fruit. This dessert brings a balance of tart and sweet, texture and lightness, making it an absolute crowd-pleaser for any occasion. Let me take you through how simple ingredients transform into something truly spectacular with this Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe.

Ingredients You’ll Need

A clear glass bowl is shown from above, filled with a layer of fine white sugar mixed with small bright yellow lemon zest pieces scattered evenly across the surface. A metal spoon is partially visible stirring the mixture at the top right of the bowl. A woman's hand is seen gently holding the side of the bowl at the lower left. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is a breeze, yet each one plays an essential role in the magic of this Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe. From the egg whites that create those iconic airy meringues to the zesty lemons that brighten the flavor, every element carries its own perfect contribution to taste, texture, and color.

8 large egg whites (at room temperature): These form the base of the meringue, providing the necessary structure and volume.
Pinch of flaky sea salt: Enhances flavor and balances sweetness beautifully.
500 g caster sugar: Sweetens and stabilizes the meringue while giving it that glossy finish.
Zest of 1 large lemon: Adds a fresh citrus aroma that awakens the senses.
2 tsp cornflour: Helps to firm up the meringue and maintain that soft center texture.
10 ml lemon juice: Offers a subtle tang to keep sweetness in check.
100 g caster sugar: For making the luscious lemon curd, balancing sharpness with sweetness.
Zest of 2 large lemons: Vital for an intense lemon flavor in the curd.
5 large egg yolks (at room temperature): Provide richness to the lemon curd, making it silky smooth.
80 ml lemon juice: The star sour component of the lemon curd.
60 g unsalted butter (diced): Enriches the lemon curd, adding creaminess and depth.
Lemon curd: The heart of the topping, bursting with bright, tangy flavor.
Lightly whipped cream (around 600 ml double or whipping cream): Adds a light, velvety softness that balances the tart lemon curd.
Fresh fruit: Choose berries or citrus slices to contribute color, freshness, and a juicy pop.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 180ºC (160ºC if using a fan oven). Line two large baking sheets with non-stick baking paper — this setup is crucial for ensuring that your meringues bake evenly and release effortlessly once done.

Step 2: Whisk the Egg Whites to Soft Peaks

Using a clean, dry stand mixer bowl, place the room-temperature egg whites along with a generous pinch of flaky sea salt. Begin whisking on low speed until foamy, then gradually increase to medium until you see soft peaks forming — this stage sets the foundation for light and airy meringues.

Step 3: Infuse Sugar with Lemon Zest

While the egg whites whisk, combine caster sugar with the zest of one large lemon, rubbing the zest into the sugar with your fingertips. This action releases vital citrus oils that inject a fresh zing into your meringue sweetness.

Step 4: Build a Glossy Meringue with Lemon Sugar

Increase the mixer speed to medium-high and slowly add your lemon sugar mix, one spoonful at a time. Whisk thoroughly between additions until you achieve a smooth, glossy mixture that holds firm peaks — when you turn the bowl upside down, the meringue should not fall.

Step 5: Add Cornflour and Lemon Juice Gently

Sift in the cornflour and drizzle the 10 ml of lemon juice into the meringue. Fold carefully using a spatula to combine without deflating the mixture — this technique keeps your meringue fluffy and stable during baking.

Step 6: Shape Your Meringues

Lift the baking paper slightly and dab a bit of meringue under the corners to anchor it to the baking tray, preventing slips. Using two spoons, scoop approximately 12 even mounds spaced well apart. Create a shallow indentation in the center of each to hold your luscious lemon curd later.

Step 7: Bake to Crispy, Chewy Perfection

Place trays in the oven and reduce the temperature to 150ºC (130ºC fan). Bake for 30 minutes, then turn off the oven and leave meringues inside another 30 minutes. This gentle drying process yields meringues that are crisp on the outside and delightfully chewy within.

Step 8: Make the Homemade Lemon Curd

In a heatproof bowl, rub together 100 g caster sugar and zest of two lemons to release all that fragrant citrus goodness. Add 5 large egg yolks and whisk until thick and pale. Heat 80 ml lemon juice just to boiling, then slowly pour into the egg mixture, whisking constantly. Return this to the pan and cook on low, stirring till it coats the back of a spoon, then stir in diced butter until smooth and rich. Let cool completely.

Step 9: Assemble Your Lemon Meringue Delights

Place cooled meringues on your serving plate. Top each with a dollop of lightly whipped cream and spoonful of lemon curd. Scatter fresh fruit around or on top for final bursts of juicy color and flavor. You can also build these into a charming tower, dolloping cream and curd multiple times for a show-stopping centerpiece.

How to Serve Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe

The image shows five large, round meringue nests with a light beige color and a cracked, crisp texture on their surface. Each meringue has a hollow center surrounded by slightly raised, uneven edges, giving them a layered and airy appearance. They are placed on a sheet of brown parchment paper inside a white baking tray. A woman's hand with light pink painted nails is holding the corner of the tray. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few delicate garnishes can elevate your Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe from lovely to absolutely stunning. Think freshly picked mint leaves for aromatic brightness or a dusting of fine icing sugar for a soft wintery look. Edible flowers can also add an elegant splash of color and whimsy.

Side Dishes

Serve alongside a cup of freshly brewed Earl Grey tea or a refreshing glass of sparkling lemonade. These pairings complement the citrus notes and balance the sweetness with a delicate bitterness or fizz, making your dessert experience complete and memorable.

Creative Ways to Present

Take it up a notch by layering your lemon curd, whipped cream, and fresh fruit in clear glasses or jars for individual servings that’s both pretty and practical. Alternatively, arrange the meringues on a tiered cake stand for a delightful buffet-style presentation that invites everyone to grab their perfect portion.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have some leftover Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe, keep the meringues in an airtight container at room temperature to retain their crispness. Store lemon curd separately in the fridge. It’s best to add whipped cream and fresh fruit just before serving to maintain freshness.

Freezing

Meringues don’t freeze well due to their delicate texture, but you can freeze the lemon curd for up to two months in an airtight container. Thaw overnight in the fridge and give it a good stir before using. Whipped cream and fresh fruit are not suitable for freezing as they lose texture.

Reheating

There’s no need to reheat the meringues; serving them at room temperature is perfect. If they lose some crispiness, a quick 5-10 minute stint in a low oven (120ºC) can revive them gently. Lemon curd should be served chilled or at room temperature for optimal flavor.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice can work in a pinch, fresh lemon juice and zest greatly enhance the brightness and complexity of flavor in the Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe. Whenever possible, opt for fresh lemons to get that true zing.

Why do you add cornflour to the meringue?

Cornflour stabilizes the meringue, helping maintain a soft, marshmallow-like interior after baking. It’s a small addition that makes a big difference in texture, ensuring the meringues are crisp outside while chewy inside.

Can I make the lemon curd ahead of time?

Absolutely! The lemon curd can be prepared up to a week in advance and stored in the refrigerator. This makes assembling the Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe quick and stress-free when you’re ready to serve.

How do I know when the meringues are done baking?

The outside should be crisp and easily lift from the baking paper without sticking, while the inside remains chewy. The gradual cooling in the oven is crucial for drying them out properly without cracking or browning excessively.

What fruits work best with this dessert?

Fresh berries like raspberries, blueberries, and strawberries offer a wonderful sweet-tart contrast alongside slices of kiwi or mandarin segments for extra citrus notes. Feel free to experiment, but keep to vibrant, juicy fruits that won’t overpower the delicate lemon flavors.

Final Thoughts

There is something truly magical about creating Lemon Meringue Delights with Lemon Curd, Fresh Fruit, and Whipped Cream Recipe at home — the joy of whisking glossy meringue, the reward of tangy lemon curd, and the vibrant touch of fresh fruit all come together to delight the senses. Whether for a festive gathering or a special treat just because, I encourage you to dive into this recipe and savor every bite of your lemony masterpiece.