This Lemon-Berry Sheet Pan Trifle is sweet, zesty and perfect for sharing. The dessert features a light and airy meringue layered with a rich cream topping and mixed berries, showcasing vibrant flavors of lemon and fresh fruits.
1: Preheat the oven to 275°F and line two baking sheets with parchment.
2: In an electric mixer, whip the egg whites and cream of tartar on low speed until foamy (about 2 minutes).
3: Raise the speed to medium and gradually add the sugar, whipping to stiff peaks (7 to 8 minutes).
4: Add the vanilla extract and mix to combine. Dollop mounds of meringue onto the prepared sheets, leaving space between each dollop.
5: Bake in the oven at 225°F until firm and set (about 1 hour and 15 minutes), then let cool in the oven for 2 hours.
6: Remove the meringues from parchment and place them on a baking sheet.
7: In the electric mixer, whip the cream, confectioners’ sugar, and vanilla extract to medium peaks for the topping.
8: Toss the strawberries, raspberries, blackberries, and blueberries with sugar, lemon juice, and zest; let sit for 10 minutes.
9: To serve, dollop cream topping over the meringues, layer the berries on top, garnish with lemon zest, and serve immediately.
