Raspberry Lemon Flower Stacks

This stacked dessert recipe features our Lemon Curd & Tart Filling.

Ingredients

5 Tbsp. Granulated sugar
2/3 cup Confectioner's sugar
5 Egg whites, room temperature
1/3 cup Granulated sugar
1 jar Robert Rothschild Farm Lemon Curd & Tart Filling
2 cups Whipped topping or whipped cream
2 pints Fresh raspberries
Zest of 1 lemon

Directions
1. Line 2 large sheet pans with parchment paper and draw 18 3 inch flower designs on the paper. Lightly spray the parchment with vegetable spray. To make meringue flowers, sift 1 1/2 tablespoons granulated sugar with 2/3 cup confectioners’ sugar and set aside. Place the egg whites in a large clean dry bowl. Beat until frothy. Add 3 1/2 tablespoons granulated sugar and continue beating until soft peaks form. Slowly add 1/3 cup granulated sugar and continue to beat until meringue holds stiff peaks. Gently fold in the sifted confectioners’ sugar mixture using a wide spatula. Fit a pastry bag with a 1/2 inch plain tip and fill the bag with meringue. Pipe the meringue onto the prepared flower designs, forming solid flower shapes.
2. For garnishing, pipe 6 large and 6 small flowers leaving the center space open. Bake at 200 degrees F for 75 to 90 minutes, or until firm to the touch. You will need 18 solid flowers. Let cool. Store in airtight container. For lemon curd filling, fold Lemon Curd & Tart Filling into whipped topping. Can be prepared 1 day ahead and stored until assembling.
3. To assemble, place a small amount of lemon curd filling on serving plate. This will act as glue to hold stack in place. Place a solid meringue flower on top of filling. Top with 3 tablespoons filling and then a single layer of raspberries. Put a small amount of filling in center of raspberries to hold next flower layer. Repeat with 3 flowers per serving and ending with a dollop of lemon curd filling. To serve, garnish with lemon zest, fresh raspberries and open meringue flowers. Serve immediately.