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.
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.
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.