For the lemon cream, stir together ¼ cup whipped topping and lemon curd until well combined. Fold lemon mixture into remaining 1 cup whipped topping.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Stir lemon curd into whipped cream for a fancy, flavorful lemon-meringue pie topper.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10-in.) Hy-Vee Bakery lemon meringue pie | ||
| 1 ¼ c. Hy-Vee frozen original whipped topping, thawed; divided | ||
| ¼ c. lemon curd | ||
| Over the Top bee yellow sanding sugar, for garnish | ||
| 8 Hy-Vee Bakery pink French macarons | ||
| Basket & Bushel red raspberries, for garnish | ||
| Fresh mint, for garnish |
Things To Grab
- Medium bowl
- Spoon or small silicone spatula
- Pastry bag fitted with a large star-shaped piping tip
- Serving plates
Directions
Spoon lemon cream into a pastry bag fitted with a large star-shaped piping tip.
To serve, cut pie into 8 slices. Place slices on serving plates. Pipe lemon cream on top. Sprinkle with sanding sugar and top with macarons, raspberries and fresh mint, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for recipes using Hy-Vee Bakery ingredients.