What better way to use our ingredient of the week than a delicious Lemon & Blueberry Eton Mess. This twist on the classic is a muddle of sweetened whipped cream, fresh blueberries, lemon curd and of course some crushed Lemon Drizzle Meringue Clouds from Flower & White. Don’t forget to share your creations with us! Quick to whip up, and enjoy in the sunshine!

Serves: 6

Assemble in: 10 minutes

Ingredients

300g blueberries

1 tbsp granulated sugar

2 tbsp water

2 tbsp icing sugar

Zest of 1 small lemon

450ml double cream

2 Lemon Drizzle Meringue Clouds (Flower & White, available in our Farm Shop)

200g lemon curd

Method

Add the blueberries to a pan with the water and granulated sugar and bring to a simmer over a medium-low heat. Simmer for 2 minutes then remove from the heat and set aside.

Whip the cream until it forms peaks, then gently fold through the lemon zest and icing sugar.

Crush the meringues into bite-sized pieces and fold them through the cream. Take a large serving dish and once the blueberries are cool, build up the layers of the Eton mess. Dollop the lemon curd, double cream mixture and blueberries alternately.

This dish cannot be made much in advance because the meringue will go soggy in the cream. If you prefer to swap out the berries, this dish is also delicious with raspberries or blackberries when they’re in season!