Lemon Meringue With Blueberries Refrigerator Cake
Want an awesome company dessert or a dessert to take to a picnic?
Everybody loves lemon meringue pie, right? I mean, most people like lemon meringue pie so I just turned it into a refrigerator cake ... with blueberries, of course. I'm on a massive blueberry kick right now. I almost always have blueberries in the refrigerator, too.
Recipe: Lemon meringue with blueberry compote
8 large lemon cookies
1 box lemon pudding (not instant), made according to directions, using 2 egg yolks
2 egg whites + 2 extra egg whites - that equals 4 egg whites in order to make a really fluffy meringue
1 pint of blueberries made into blueberry compote, recipe HERE.
small container Cool Whip
blueberries, lemon slices and strawberries to garnish
Lay lemon cookies into an 8" x 11" glass pan.
Prepare blueberry compote, let cool somewhat, and then pour over the lemon cookies.
Beat the egg whites. Before they form stiff peaks, add in 1 teaspoon of sugar. After the pudding is cooked, let cool for a few minutes and then fold the egg whites into the lemon pudding, carefully so as not to lose the fluff of the egg whites. Now you have a bowl full of fluffy lemon meringue. Pour over the cookies and blueberries in the glass pan.
You can stop here if you want and put crushed walnuts on top or crushed up lemon cookies OR you can add a layer of Cool Whip and THEN embellish your creation however you like.
Cool in refrigerator for a few hours. Enjoy.
Hope you enjoy this easy and yummy lemon meringue refrigerator cake, my friends.