Lemon Curd and Blueberry Muffin
This zingy lemon muffin is great for dessert parlour menus, thank’s to its sweet, summery twist. Or, as the Autumn nears, why not serve it warmed with delicious, melty ice cream or custard?
6 Kara Blueberry Muffins (1 pack)
400g Vanilla Ice Cream
400g Crème Fraiche
400g Lemon Curd
200g Meringue Nests
10g Mint, chopped
For Lemon Sauce
3 Lemons, juiced
Take Kara’s Blueberry Muffin and cut in half. Fill with vanilla ice cream, lemon curd and creme fraiche. One filled, sprinkle with blueberries, crushed meringue and lemon sauce. To create your sweet, single lemon sauce, mix lemon juice, sugar and cornstarch.
And your lemon muffin is ready to be served! For more inspiration, view our recipes.
This recipe uses
Blueberry Tulip MuffinsView Product