Lemon Blueberry Meringue Nests

As Easter is drawing near, I am thinking of all of the lovely desserts we will make. Some of the ideas out there are amazing! Last year I made little Meringue Cups which are so EASY and a fantastic easter dessert. The kids love them and now I’m going to add to them and show you all my Lemon Blueberry Meringue Nests.

Aren’t they lovely? With the flavours of lemon and blueberries it’s a simple, delicious treat to celebrate with. Guests love when a host is creative during the holidays but honestly if the recipe is too difficult it loses me. I assure you this baby is simple…even if it doesn’t look it!

Lemon Blueberry Meringue Dessert wide

Lemon Blueberry Meringue Nests

Lemon Blueberry Meringue Nests dessert

INGREDIENTS

  • 4 – 6 Meringue nests (Premade or see how I make my own Meringue Cups HERE)
  • 1.5 Cups Lemon instant pudding, prepared and cooled
  • 1.5 Cups Blueberries, fresh
  • 2 Tsp Lemon juice
  • ¼ Cup Water
  • 1 Tbsp Cornstarch

meringue nest

PREPARATION

  1. In a pot, pour in blueberries, sugar, and lemon juice. Cook on medium heat until the blueberries break down slightly and get saucy.
  2. In a small bowl, mix together the water and the cornstarch into a slurry. Pour into the blueberry mixture and stir until it thickens. Remove from heat and let cool.
  3. To assemble the dessert: Place a meringue in the middle of the plate. Fill with approximately ¼ c of lemon pudding. Spoon the blueberry sauce over the lemon pudding and let fall over the side of the meringue onto the plate for pretty presentation.

Lemon Blueberry Meringue Dessert nest

Serve immediately. Enjoy!

Lemon Blueberry Meringue Dessert long

Lemon Blueberry Meringue Nests
Lemon Blueberry Meringue Dessert wide
Author:
Ingredients
  • 4 – 6 Meringue nests (Premade or see how I make my own Meringue Cups
  • 1.5 Cups Lemon instant pudding, prepared and cooled
  • 1.5 Cups Blueberries, fresh
  • 2 Tsp Lemon juice
  • ¼ Cup Water
  • 1 Tbsp Cornstarch
Instructions
  1. In a pot, pour in blueberries, sugar, and lemon juice. Cook on medium heat until the blueberries break down slightly and get saucy.
  2. In a small bowl, mix together the water and the cornstarch into a slurry. Pour into the blueberry mixture and stir until it thickens. Remove from heat and let cool.
  3. To assemble the dessert: Place a meringue in the middle of the plate. Fill with approximately ¼ c of lemon pudding. Spoon the blueberry sauce over the lemon pudding and let fall over the side of the meringue onto the plate for pretty presentation.

 

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