Lemon Meringue Bird’s Nests


  • 10 The Country Chef Bakery Co. Meringue Nests
  • 1 punnet fresh blueberries
  • Mint leaves picked

Lemon curd:

  • 2 eggs
  • 2 egg yolks only
  • ¾ cup caster sugar
  • 80gm unsalted butter, softened
  • 2 lemons, zested and juiced 

Dessert Crumb:

  • 60gm unsalted butter, chilled
  • 80gm plain flour
  • 50gm caster sugar


    1. Place all ingredients for the dessert crumb in a food processor and combine to a crumb texture. Tip on to a tray lined with baking paper. Bake at 180 degrees C for 10 minutes or until golden.
    2. Make lemon curd by whisking the whole eggs, egg yolks and caster sugar in a sauce pan over a low heat. When fully combined, add the butter, lemon juice and zest and keep whisking until thickened. Strain the curd through a fine sieve and allow to cool.
    3. Top each meringue nest with a spoon of lemon curd followed by a smaller spoon of dessert crumb. Place a couple of blueberries on top and garnish with a mint leaf.