This desert idea came to me in a dream. That happens sometimes when I'm lucky. A delicious recipe will be floating somewhere around my subconscious and will enter my dreams, leaving me with a burning desire to make that dream a reality.
It's pretty cool to be able to make a dream come true every once in a while. Even if that dream is just a desert.
- 1 package lemon meringue pie filling
- 1 can cherry pie filling
- 1 1/2 cup graham cracker crumbs
- 7 tbs melted butter
- 1/2 cup white sugar
- eggs (however many eggs your pie filling package calls for)
Mix graham cracker crumbs with melted butter and 1/4 cup white sugar. Pack your crumby crust into a brownie pan and bake at 350F for 8-10mins. Let it cool.
Cook your lemon curd pie filling according to package directions. Mine called for 2 egg yolks, some water, and a lot of stovetop stirring. Super simple. When cooked, pour on top of your crust and spread evenly.
Open your can of cherry pie filling and pile all that deliciousness right on top of your lemon curd.
Use your leftover 2 egg whites to make the meringue. Whip the whites on high until soft peaks form. Add another 1/4 cup of sugar and whip a little more until you get firm peaks. Layer your meringue on top of the cherries and pop the whole thing back into the oven at 350F for another 8-10mins.
As you can see from the photo, 2 egg white gives you a very thin layer of meringue. I like it this way because the cherries add so much sweetness that more meringue would be too much sugar for me. Feel free to add more egg white if you like lots of fluffy meringue. Add a little more sugar to taste.
Pop the whole thing in the fridge to help the layers solidify before slicing and serving.
Of course, this would be even better with homemade lemon curd and fresh cherries, but when I'm experimenting with a recipe I like to keep it as low-risk as possible in case my idea doesn't pan out as I'd hoped. If you've got the time and the energy, feel free to use your favourite recipe for homemade lemon curd and/or cherry pie and substitute the store-bought fillings. Otherwise, it's an impressive desert you can whip up in a flash!