2 cups lemon curd
1 1/2 cups Cool Whip
4 egg whites
pinch of cream of tarter
1 cup sugar
1 tsp. vanilla
Mini Nilla Wafers
Gently fold lemon curd into Cool Whip. Put mixture into piping bag.
Put sugar, egg whites, and cream of tarter into the metal mixing bowl of your standing mixer and place on top on pot of simmering water. Whisk continuously for 5 minutes. Mixture will be smooth when rubbed between your fingers, not gritty.
Place mixing bowl on mixer with the wire whisk attachment. Starting at low and gradually increasing to high, beat mixture until stiff peaks form and bowl is cool to touch. It should take about 10 minutes.
Put mix into piping bag. Begin layering into your serving vessels starting with Vanilla Wafer at the bottom. Top with lemon filling and then meringue.
Repeat lemon filling and meringue. Chill until ready to serve. Dessert will hold overnight.
Off to a great (but busy) week!