Although I am not a huge fan of meringue I had to make this dessert solely for aesthetic reasons. The lovely yellow lemon curd dotted with blueberries was so striking when I first spotted it on the Gourmet website that I could not stop thinking about it. I am sure my palate for citrus food has become apparent enough over the last few posts where it has shown up in risotto, ice cream, and even a cordial so it should not be surprising that my favorite part of this recipe was the lemon curd. I don’t have an appetite for overly sweet food so the sour of the curd really balances the sugary meringue. If you substitute the blueberries for slices of kiwi it would make a perfect Australia day dessert!
Nora Heysen, Eggs, 1927
oil on canvas, 36.6 x 52.5 cm, New England Regional Art Museum
