Blueberry Curd Meringue Cups
Ingredients
- For the cups see the link above and use half the recipe
- For the lemon curd:
- 400 g/ 3 cups blueberries
- 150 g/ ¾ cup caster sugar
- 60 ml/ ¼ cup freshly squeezed lemon juice
- 2 tablespoons corn starch
- 2 large egg yolks
- 1-2 tablespoons water
- 2 tablespoons butter
- a pinch of salt
- For the meringue:
- 240 g/ 1 cup + 1 tablespoon sugar
- 4 egg whites
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