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Beautifully decorated meringue wreath with edible flowers

Meringue Wreath with lemon curd and fresh cream

Course: Dessert
Cuisine: British
Keyword: Meringue Sharing Wreath, Spring Dessert, Summer Meringue Nest
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12 slices
Calories: 1270kcal
Author: Amy Treasure
A beautiful meringue wreath centrepiece so simple to make and sure to wow your guests
Print Recipe


  • 1 lemon wedge
  • 150 g egg whites
  • 300 g caster sugar

To decorate:-

  • Selection of fresh fruit
  • double cream whipped
  • Seasonal edible flowers I buy mine from Maddocks Farm


  • Preheat the oven to 120°C/Gas mark ¼-1/2.
  • Take some non-stick baking paper and draw around something circular to make a template, a dinner plate is just the right size.
  • Using a teacup or similar, draw 6 circles around the edge of the circle you've just drawn.
  • Wipe the inside of a mixing bowl with a lemon wedge.
  • Add egg whites to the mixing bowl and whisk until soft peaks form.
  • Add the caster sugar a tablespoon at a time until the mixture is firm. Tip: you will know the meringue mixture is ready if it doesn't feel grainy when you rub a little bit between your fingers.
  • Transfer the mixture to a piping bag. I fitted mine with a star nozzle but it doesn't really matter what nozzle you use, unless of course your piping skills are much better than mine and you want to do something very decorative!
  • Pipe the circles first, these are your nests. Add an extra layer on the outer edge of the nests which will create a nice border for when you add the lemon curd later.
  • Next, you need to fill the gaps in-between the nests.
  • Bake in the oven at 120°C/Gas mark ¼-1/2 for 2 hours. Tip: Your meringue is ready when it is crisp and hard to the touch, check it underneath by lifting one edge very gently. If the meringue is still gooey increase the cooking time in 5-minute increments until it's dry to the touch.
  • Fill each nest with lemon curd and top with whipped cream and fruit. Finally, decorate with edible flowers to your heart's content.


Once cooked, leave the meringue in the oven until the oven has completely cooled down. When cool, remove from the oven and peel away the baking paper. Tip: At this stage, make sure the meringue is completely cool before you attempt to peel off the baking paper. Do this step too early and your meringue will crack and break up.  Enjoy the looks on your guest's faces when they see your masterpiece!


Calories: 1270kcal | Carbohydrates: 311g | Protein: 17g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 254mg | Potassium: 393mg | Fiber: 3g | Sugar: 303g | Vitamin C: 57.3mg | Calcium: 39mg | Iron: 0.6mg