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. 

I’m a big fan of puddings 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 a fantastic example of this. The meringues are the only element which take a bit of time but most of that is leaving them to do their own thing in the oven. At which point you can be in the garden with your feet up and a glass of something cold in your hand. 

Whether you are looking for a tasty pudding for a family BBQ or something a bit more special looking to finish a dinner party; these Raspberry & Lemon Curd Meringue Nests work so well for both. You can make the meringue nests a couple of days in advance and whip the cream up a good few hours in advance. It is then as easy as some simple assembling and you’re good to go! Don’t be tempted to assemble these too far in advance though as the cream will soften the meringues. 

If you want to go the extra mile, you can make your own lemon curd. 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. 

These Raspberry & Lemon Curd Meringue Nests look and taste so summery that you’ll find yourself making it again and again. 

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

5 from 5 votes

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


Meringue nests

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


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


  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. If you prepare them too far in advance they will become soft 

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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18 thoughts on “Raspberry & Lemon Curd Meringue Nests

  1. Pingback: 4 Easy but Impressive Berry Desserts, Food Photography Tips and #CookBlogShare Week 31 - Easy Peasy Foodie

  2. Rebecca - Glutarama

    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)


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