A crumbly biscuit base with a zesty lemon curd, topped off with a rich meringue and served with lemon & blueberry sauce and fresh blueberries.
lemon & blueberry curd:
-2 egg yolks
-1 whole egg
-zest from 1 lemon
-65ml lemon juice
-60g caster sugar
-30g chilled butter
-1 punnet of blueberries
For the lemon curd begin by adding the sugar, lemon and lime zest, lemon juice and eggs in a mixing bowl and place over a bain-marie. This is a slow process so make sure you take your time with it. Mix all the ingredients and stir for 10-15mins or until the mixture appears to have thickened. Keep the heat on low and make sure the boiling water is not touching your bowl so that you don't end up with scrambled eggs. Take it off the bain-marie and instantly drop your chilled butter and mix it well until it has completely melted. For the blueberry curd I simply blended a handful of blueberries with some of the lemon curd. The colour you get by doing this is so beautiful to play around with.
