1 Rating(s): Rating(s):
Prep Time: 15 minutes
Baking Time: 1 ½ hours
Yield: 16-20 servings
Freezing: meringue excellent


  • Meringue
  • 1 cup (250 mL) egg whites
  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) white vinegar
  • 1 ¾ cups (425 mL) icing sugar, sifted
  • 2 tbsp (30 mL) corn starch
  • Filling
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 2 cups (500 mL) thick plain yogurt
  • ¼ cup (50 mL) lemon juice
  • 1 tbsp (15 mL) lemon rind
  • 1 tsp (5 mL) vanilla extract
  • Berry Sauce
  • 2 cups (500 mL) frozen mixed berries
  • ½ cup (125 mL) Smucker’s® Pure Strawberry Jam
  • 1 tsp (5 mL) vanilla extract
  • Garnish
  • 2 cups (500 mL) frozen mixed berries
  • icing sugar (optional)
  • mint sprigs (optional)


  1. Preheat oven to 250ºF (121ºC). Line a large baking sheet with parchment paper.
  2. Meringue: In a large bowl, beat egg whites until light and starting to hold shape. Gradually add granulated sugar to egg whites and beat until firm. Beat in vinegar. Gently fold in icing sugar and corn starch into meringue mixture in thirds, gently.
  3. Spoon egg whites into a circle on prepared baking sheet, about 12” (30 cm).
  4. Bake in preheated oven for 1 ½ hours. Turn off oven, leave door ajar and let meringue cool in oven.
  5. Filling: Mix all ingredients together until well combined.
  6. Sauce: Place frozen berries and jam in a small saucepan. On low heat, simmer for 2-3 minutes. Remove from heat, stir in vanilla. Reserve.
  7. Assembly: Gently spoon filling over cooled meringue. Spoon reserved berry sauce over filling, don’t worry if it runs down the sides! Top with frozen berries. Sprinkle with icing sugar and garnish with fresh mint.


  1. Make meringue ahead, keep in cool dry place or wrap well and freeze. If wrapped well, can be stored for up to 1 month. Assemble dessert just before serving.