Lemon Meringue Breakfast Trifle

Lemon Meringue Breakfast Trifle

Recipe by Chef Christina Kaelberer from the Edwards Dessert Kitchen

Dessert for breakfast. A trifle made from Greek yogurt, granola, blueberries and lemon meringue pie. Don't worry. We won't tell.

Makes about 6 servings


  • 1 pt blueberries
  • 2 Tbsp sugar
  • Zest and juice of 1 lime
  • 1 EDWARDS® Lemon Meringue Pie
  • 2-3 cups plain or vanilla Greek yogurt
  • 2-3 cups non-flavored granola


  1. Thaw pie slightly for 10 minutes.
  2. Cut half of the blueberries in half.
  3. In a small bowl, toss cut and whole blueberries with sugar.
  4. Add in the zest and juice from half the lime.
  5. Using a cookie cutter that is slightly smaller than the glass, cut out two rounds of pie
  6. Layer ingredients in trifle glasses, starting with a small amount of yogurt, then blueberries, pie and granola.
  7. Add a second layer of yogurt, blueberries and pie.
  8. Optional: slightly torch the top of the meringue using a blowtorch.