1/2 tsp (3ml) cornflour, slaked in a little cold water
To serve:
8 - 12 individual meringue shells or 1 large meringue shell
1/3 cup (80ml) lemon curd, optional
1/4 cup flaked almonds, toasted
seasonal berries
A few mint leaves and/or edible flowers, optional
Method:
Filling:
Place the Cream Cheese, castor sugar, lemon juice and zest, into a mixing bowl and mix well, until smooth. Fold the whipped cream into the mixture, cover and keep chilled.
Blueberry Compote:
Place the blueberries (fresh or frozen), jam, lemon juice and lemon zest into a small pan. Bring to the boil and simmer for 5-6 minutes. Stir in the slaked cornflour mixture and cook for 3-4 minutes, or until the compote has thickened. Remove from the heat, cover and set aside to cool.
To serve:
Place the meringue shell/s onto a serving platter. Fill the shell with the cheesecake mixture, a teaspoon of lemon curd (optional) and some of the blueberry compote. Top with some toasted almonds, seasonal berries and garnish with mint leaves and/or edible flowers if desired.
