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Desserts

Raspberry & Lemon Curd Meringue Nests

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Looking for an easy dessert that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort. 

A simple dessert that tastes and looks great

I’m a big fan of desserts that look and taste great but don’t take lots of effort. This is especially true in the summer when you’d rather be out enjoying the sunshine rather than spending all day in the kitchen.

These Raspberry & Lemon Curd Meringue Nests are easy enough to make for a weekend dessert, but fancy enough to serve at a dinner party.

Don’t be afraid of making meringues

I know a lot of people are nervous about making meringues, but there really is no need to be.

Once you have got used to what they should look and feel like along the process you will be well away and can make lots of meringue creations.

If you want to start with something a little more simple, try my Meringue Kisses.

Meringue baking tips

Meringues are simple to make but there are a few tips worth knowing.

Before you start, make sure your equipment is really clean. If there is any grease in your bowl it will be much harder for the egg whites to whip up properly.

Make sure you don’t cook the meringues at a temperature that is too high. If you cook them too hot, they are likely to become slightly brown in colour.

Cook them at a low temperature and you should have a lovely white meringue nest.

It is important to leave your meringues to cool completely in the oven. This helps to reduce the risk in your meringues cracking.

Tips for whipping cream

Although whipping cream is a simple thing to do, it can easily go wrong!

I like to use a whisk attachment and slowly whisk my cream. Make sure you keep watching as the cream whips because it can change in a minute!

You are looking for a thick, smooth texture but if you whip too much you could end up with lumpy cream.

You can use double cream or whipping cream to make whipped cream. You may also know these as heavy cream. Either will work perfectly for this recipe.

Can I make these without an electric whisk?

Yes you definitely can, but personally I wouldn’t want to!

These meringue nests do require quite a lot of whisking which would definitely be a work out by hand!

An electric whisk or whisk attachment to a stand mixer would make your life a lot easier.

Can I make these in advance?

You can make the meringue nests a couple of days in advance. Once they have cooled, store them in an airtight container.

You can also whip the cream up a good few hours in advance. Just store this in the fridge until you are ready to assemble.

Don’t be tempted to assemble these too far in advance though as the cream will soften the meringues. Instead of having the lovely crispness of the meringues they would be disappointingly soft.

Which lemon curd is best to use?

If you want to go the extra mile, you can make your own lemon curd. This is definitely the recipe to make your own if you fancy it because you will have the egg yolks leftover ready to use.

Personally, I think using a good quality shop bought lemon curd is perfectly acceptable.

It helps add a lovely fresh flavour to cut through the richness of the cream – yum.

Can I swap the flavours?

Yes, absolutely!

You can use a huge variety of different fruit in these meringue nests. Blueberries would go really well with the lemon curd to create a delicious flavour combination.

Instead of the lemon curd, you could mix some vanilla bean paste through the cream. You could then swap the raspberries for strawberries.

If you fancy making them a little more tropical, you could add mango chunks and passion fruit pulp.

Are strawberries more your thing? Why not try my Eton Mess with Meringue Kisses.

Do I have to use a piping nozzle?

No you don’t need to.

I used a piping nozzle with small ridges to my finished meringue nests had a nice pattern on them.

But you don’t need to use a piping nozzle. You can just snip the end in your piping bag so you have a hole approximately 1cm.

I you don’t have a piping bag, you can use a sandwich bag and cut the corner off.

other recipes you might like

  • Eton Mess with Meringue Kisses
  • Classic Strawberry Pavlova
  • Raspberry & Mascarpone Sponge Pudding
  • Raspberry & Mascarpone Layer Cake
  • Raspberry Bakewell Cake

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5 from 8 votes
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Raspberry & Lemon Curd Meringue Nests

Looking for an easy pudding that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort. 

Course Dessert
Cuisine British
Keyword Meringue, Raspberry, Lemon curd
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 247 kcal
Author Curly

Ingredients

Meringue nests

  • 80 g egg whites (2 large eggs)
  • 150 g caster sugar

Filling

  • 300 ml double cream (heavy cream)
  • 3 tbsp lemon curd
  • 250 g raspberries

Instructions

  1. Preheat your oven to 100ºC (fan assisted or 120ºC non fan)

  2. Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl

  3. Whisk the egg whites until stiff – you will be able to hold the bowl over your head when they are stiff enough

  4. Add the sugar gradually, a large spoonful at a time

  5. After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn’t be able to feel the sugar grains. If you can whisk for a bit longer

  6. Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays

  7. Add a piping nozzle to a piping bag and snip off the end. Spoon the meringue into the piping bag. Pipe a blob of meringue onto the baking tray and then pipe a circle around it twice, piping the second circle on top of the first 

  8. Bake in the oven for 1 hour 30 mins until the meringues easily come off the baking paper and are hollow when you tap the underneath

  9. Turn off the oven and leave to cool completely in there

  10. When the meringue nests are completely cooled, make the filling. Whisk the double cream until it is in soft peaks. You want it to be firm enough to hold it’s shape, but still soft and smooth. Keep watching the cream to make sure you do not over whisk it

  11. Stir the lemon curd together in a bowl to make it runnier before adding it to the cream. Gently fold the lemon curd through the cream with a spatula. You don’t want to completely fold the lemon curd through, it is nice to have a rippled effect 

  12. Spoon the cream into the middle of the nests and top with the raspberries. Serve immediately 

Recipe Notes

Store meringue nests in an airtight container and only top with the cream when you are ready to serve. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Raspberry & Lemon Curd Meringue Nests
Amount Per Serving
Calories 247 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 51mg17%
Sodium 52mg2%
Potassium 91mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 24g27%
Protein 2g4%
Vitamin A 560IU11%
Vitamin C 8.4mg10%
Calcium 32mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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19 Comments

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Reader Interactions

Comments

  1. Lesley Garden says

    July 26, 2018 at 4:33 pm

    5 stars
    A great recipe and your photo’s make it look extra special. I will have to try this one out as I love the flavour combinations. Thanks for sharing.

    Reply
    • Curly says

      July 26, 2018 at 10:25 pm

      Thanks very much Lesley 🙂

      Reply
  2. Eb Gargano | Easy Peasy Foodie says

    July 26, 2018 at 6:24 pm

    5 stars
    Got to love an easy peasy pudding and this one looks especially delicious!! I know my kids would love it (and me of course!!) Eb x

    Reply
    • Curly says

      July 26, 2018 at 10:27 pm

      Thanks Eb x

      Reply
  3. Jacqui Bellefontaine says

    July 27, 2018 at 11:00 am

    5 stars
    Love these. Cream meringue and berries it is a perfect combination and I love lemon curd in the cream. Thank you for linking to #CookBlogShare

    Reply
    • Curly says

      July 27, 2018 at 10:43 pm

      Thanks Jacqui 🙂

      Reply
  4. Mandy says

    July 27, 2018 at 3:23 pm

    5 stars
    These are too cute – I love the pattern you’ve got from piping them. They look delicious.

    Reply
    • Curly says

      July 27, 2018 at 10:43 pm

      Thanks Mandy, I liked the little grooves 🙂

      Reply
  5. CakePants says

    August 3, 2018 at 1:19 am

    These look so elegant! I love lemon curd and whipped cream, so this sounds like a dream come true.

    Reply
    • Curly says

      August 3, 2018 at 3:28 pm

      Thank you 🙂

      Reply
  6. Anca says

    August 3, 2018 at 3:58 pm

    They look great, I like the pipping, the nests are so cute. I imagine the flavours are stunning too.

    Reply
    • Curly says

      August 3, 2018 at 4:59 pm

      Thank you Anca 🙂

      Reply
  7. Rebecca - Glutarama says

    August 6, 2018 at 4:44 pm

    5 stars
    These are most certainly the type of dessert or suppertime treat I can stomach at the moment. far too hot for anything else…I can barely blink without breaking into a sweat. Thank you for linking up to #G2BGF (got to be gluten free)

    Reply
  8. Kat (The Baking Explorer) says

    August 6, 2018 at 5:16 pm

    5 stars
    Such a pretty summer dessert!

    Reply
    • Curly says

      August 6, 2018 at 9:13 pm

      Thanks Kat 🙂

      Reply
  9. Kate - Gluten Free Alchemist says

    August 14, 2018 at 10:15 pm

    These look rather perfect! Loving the piping on the meringues. Thanks for sharing with #G2BGF x

    Reply
    • Curly says

      August 15, 2018 at 8:10 pm

      Thanks 🙂

      Reply
  10. Nicola Holm says

    June 14, 2020 at 12:49 am

    5 stars
    This recipe was the best meringue nest recipe I have ever used.

    Reply
    • Curly says

      June 16, 2020 at 1:29 pm

      Thank you very much Nicola, that is so lovely to hear 🙂

      Reply
5 from 8 votes (1 rating without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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