Preheat oven to 250°F. Draw three 8-inch circles on parchment paper and place on cookie pans.

In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks form. Add 1 teaspoon vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.

Spoon mixture evenly onto prepared pans, making 3 discs, 8-inches in diameter.

Bake 40-45 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan.

While meringues cool, prepare filling. Preheat oven to 350°F. Prepare a cookie pan with parchment paper. Arrange 1 package blueberries in a single layer. Cut a large slit in a second sheet of parchment paper and cover blueberries to prevent splattering. Cook for 15 minutes or until fragrant. Cool completely. Transfer fruit and juices to food processor and blend until smooth. Lightly toss with second package of blueberries.

In large bowl, whip cream until stiff peaks form. Add lemon curd, 1/2 teaspoon vanilla and Yellow Color; whip until well-combined, scraping down bottom and sides bowl as necessary.

To assemble, peel cooled meringues off of parchment paper. Place 1 meringue disc on a cake board or serving plate. Top with 1/3 lemon whipped cream, and about 1/4 of blueberry mixture. Repeat with remaining meringue, whipped cream and blueberries, using all remaining blueberry mixture on top. Serve immediately.

Makes about 10-12 servings.