Lemon Meringue Layered Dessert

As the weather gets cooler, our bodies yearn for that extra cozy layer of clothing. Take your layering instincts into the kitchen and prepare this light and layered Lemon Meringue Layered Dessert. Build your sweet masterpiece in our Large Heritage Rectangular Casserole and end your next meal with a slice of heaven.

The Heritage Rectangular Casserole simplifies the preparation of this recipe, ensuring a crispy bottom and broiled meringue topping, delivering superior heat retention and even heat distribution. This stoneware casserole also makes for a beautiful piece of serveware for this dessert and even comes equipped with a tight-fitting lid, if you need to transport it to a friend’s house.

Whether you are looking to experiment with baking, or simply want to tackle your first layered dessert, our Lemon Meringue Layered Dessert recipe is a great place to start. Combining crème fraîche, fresh lemons, and a delicious Italian meringue, this recipe can emerge as a staple in your family for years to come. Here are all the ingredients you’ll need and the steps to follow before preparing this dessert!

Crust

Generously butter the bottom of a 3.8 L Heritage Rectangular Casserole.

In a food processor, pulse all of the ingredients together until the mixture comes together in a ball. Press the crust into the bottom of the Casserole in an even layer. Refrigerate for at least 30 minutes.

Preheat the oven to 325°F (165°C).

Prick the chilled crust all over with a fork. Bake for 35 minutes or until golden. Let cool completely on a wire rack, about 1 hour. Can be made 1 day ahead and stored, covered with the lid, at room temperature.

Lemon Curd

In a Saucier, whisk together the sugar and cornstarch. Add the cream, lemon juice, egg yolks and eggs. Whisk to combine.

Cook over medium heat, whisking constantly, for 8 minutes or until the mixture thickens. Remove from the heat. Add the butter and whisk until melted.

Pour over the cooled crust and spread out in an even layer. Cover with plastic wrap directly on the surface of the cream and refrigerate until completely chilled, at least 1 hour.

Crème Fraîche Whipped Cream

In stand mixer or in a bowl, whisk together all of the ingredients until stiff peaks form. Spread over the chilled lemon pudding in an even layer. Cover with the lid and refrigerate while you prepare the meringue.

Italian Meringue

In a small pot, combine the sugar and water. Bring to a boil until a candy thermometer reaches 240°F (116°C).

Meanwhile, in stand mixer, whisk the egg whites, lemon juice and vanilla until soft peaks form.

With the mixer running on low speed, slowly and carefully pour the hot sugar syrup over the egg whites, avoiding the whisk attachment. Continue to whisk on medium speed until cooled and very stiff peaks form, about 8 minutes.

Spread over the whipped cream layer in decorative peaks. Use a small kitchen torch, or your oven’s broiler, to caramelize the meringue. Cut into squares and serve.