Blackberry Meringue Boat with Lime Curd

I went out to dinner not to long ago and then went out to dessert & drinks after at Sonsie on Newbury Street. I got a delicious tangerine mojito, which I will be attempting to recreate in the near future and for dessert I ordered the Raspberry Meringue Boat. It was a large circular meringue with fresh raspberries, a raspberry drizzle, and lime curd. Well, I kept this dessert in the back of my mind as something I would like to try someday.

I was looking for a dessert to make for Sunday dinner at my parents recently and this popped up in my mind as the perfect compliment for dinner. I ran to the store to get fresh raspberries and they weren’t many that looked good, so I decided to go with blackberries which looked really tasty.

Ingredients & Directions

Meringue Boat

3 large egg whites
1/4 tsp cream of tartar
3/4 C sugar
1/4 tsp pure vanilla extract

Preheat oven to 200 degrees and place the rack in the center of your oven. Line a baking sheet with parchment paper or spray with cooking spray. You can form the boat with a pastry bag or I just used a spoon. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Lime Curd
Note: this recipe did not work for me, I will have to experiment with others and let you know what happens!

1 cup sugar
1 tablespoon lime zest
1 cup fresh lime juice
4 eggs yolks, lightly beaten
1/2 cup butter, cubed

Bring sugar, zest, and juice to a boil in a saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended. Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.). Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.


When making the meringue save the egg yolks and put aside to make the curd later or vice versa.

I used a spoon to make the circular boat shape and then a cake decorating bag to build the sides.


I still do not have a zester so I used my grater to zest the limes.



I am pretty sure my lime curd was a failure, but it tasted delicious. I will be sure to try out a few different recipes before I make this again.



I drizzled the lime curd over the blackberries and served it. It was delicious and light and a perfect summertime dessert!