The Best Recipes for Fourth of July Desserts!

June 27, 2024

Whenever I think about the Fourth of July, I think about BBQ’s, family gatherings, sunshine….and then I think about dessert. No lie. I already have a deep love for dessert, but when it comes to being able to make festive, delicious, July 4th desserts, I’m all about it. Today I’m excited to share two of the best recipes for Fourth of July Desserts that I’ve been making for years. I promise you will love making them, and you and your family will love eating them. They are fresh, seasonal and always a hit in our house. Enjoy friends!

FOURTH OF JULY DESSERTS

Fresh Fruit Lemon Tart

serves 8

INGREDIENTS

crust

– 2 cups all-purpose flour

– ½ cup organic cane sugar

– 1 cup butter, softened

filling

– 1/4 cups all-purpose flour

– 1 ½ cups organic cane sugar

– 4 free range brown egg

– 2 lemons, juiced

topping

– 1/2 cup each fresh Raspberries, Blackberries and Blueberries

– 1 cup fresh whipped cream

DIRECTIONS

First preheat your oven to 350 degrees and take out your tart pan. I personally love this non toxic stone one, but you could also use this one which is nice because of removable bottom.

Next, in a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of your ungreased tart pan and bake for 20 minutes until firm and golden.

While that is baking, in another bowl, mix together using an electric mixer the remaining 1 1/2 cups sugar and 1/4 cup flour. Next, whisk in the eggs and lemon juice and pour over the baked crust when it’s ready. Bake for an additional 20 minutes in the preheated oven. After the tart has fully cooled, decorate with fresh raspberries, blackberries and blueberries. Serve topped with fresh whipped cream and enjoy!

These Pavlova Mini Meringues with Fresh Fruit and fresh whipped cream make the perfect light-tasting July 4th desserts that are gluten-free and packed with fresh fruit!

Pavlova Mini Meringues with Fresh Fruit

serves 6

INGREDIENTS

merinque

– 4 free range brown egg whites

– 1/2 teaspoon cream of tarter

– 1 cup organic cane sugar

filling

– 2 cups fresh whipped cream

topping

– 1 cup each fresh Raspberries, Blackberries and Blueberries tossed together

DIRECTIONS

Preheat your oven to 275 degrees and line a non toxic baking sheet with parchment paper. With a pencil, draw 6 circles on your parchment paper, evenly spaced out.

In a large bowl with a electric mixer, or in the bowl of your stand mixer, whip the room temperature egg whites on medium speed until foamy (about 2-3 minutes). Once foamy, add the cream of tartar and continue whipping on medium high speed. Add the sugar slowly in a steady stream while the egg whites continue whipping and begin to turn white and glossy. Make sure to add your sugar slowly so that the egg white mixture stays fluffy and light!

Continue to whip on high speed until the mixture reaches stiff peaks. You’ll know the peaks are stiff when your spatula will stand straight up in the mixture.

Next, add the meringue mixture to a piping bag with a large round opening and pipe the meringues onto the prepared baking sheet starting in the middle of the circle and piping around until you reach the outside of the circle. Then pipe one more layer just around the outside of the circle, to create the “layered” effect.

Slide into the oven and bake at 275 degrees Fahrenheit for about 45 to 50 minutes, or until the meringues appear dry on the outside and inside of the nests, but haven’t browned at all on the bottom or sides.

Let the meringues cool completely to room temperature on the baking sheets and in the meantime, prepare your whipped cream. Once your meringues have completely cooled, dollop a portion of the cream into each of the meringue nests and top with your fresh berries. Garnish with a sprig mint.

I hope you enjoy both of these July 4th desserts! If you’re looking for a July 4th cocktail recipe, check out this delicious festive drink!

XO,

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