|lemons — juice only|
|lemon — zested|
|200 g||castor sugar|
|1/2 cup||butter — cubed|
|250 g||sponge finger biscuits|
|1/2 cup||sherry — sweet|
|100 g||brittle — peanut, chopped|
Place the lemon juice and zest in a small glass heatproof bowl, add the sugar and eggs; whisk to combine. Place the bowl over a pot of simmering water. Add the butter; whisk to combine. Cook for 20 minutes, stirring occasionally, until mixture thickens. Remove from heat and allow to cool completely.
Drizzle biscuits with the sherry. Place the cream in a bowl and whisk until firm. Gently stir the lemon curd through the cream to combine.
Place a layer of biscuits on the base of a glass dish, scatter over a layer of blueberries and some peanut brittle, gently spoon a thick layer of the cream mixture over blueberries; repeat. Finally, sprinkle with remaining peanut brittle. Refrigerate for 1 hour and serve cold.
Words and image:Fairlady magazine
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