Lemon Curd, Blueberry and Almond Teacakes
Tuesday, April 16, 2019
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Lemon, blueberry and almond teacakes topped with luscious lemon curd, fresh blueberries, lemon meringue kisses and beautiful edible blooms.
Ingredients
Produce
100 g Blueberries
1 Lemon, zest and juice of
1 Lemon (2-3 tsp), Zest of large
1 1/2 Lemons (60ml or 1/4 cup), Juice of large
Refrigerated
3 Egg whites, large
3 Egg yolks, large
4 Eggs, large
Condiments
1 tsp Vanilla paste
Baking & Spices
190 g Almond meal
1/4 tsp Baking powder
405 g Castor sugar
45 g Plain flour
1/8 tsp Salt
Dairy
435 g Butter, unsalted
Desserts
25 Meringue kisses
Other
Fresh edible flowers (violas), to decorate
Ingredients
Produce
100 g Blueberries
1 Lemon, zest and juice of
1 Lemon (2-3 tsp), Zest of large
1 1/2 Lemons (60ml or 1/4 cup), Juice of large
Refrigerated
3 Egg whites, large
3 Egg yolks, large
4 Eggs, large
Condiments
1 tsp Vanilla paste
Baking & Spices
190 g Almond meal
1/4 tsp Baking powder
405 g Castor sugar
45 g Plain flour
1/8 tsp Salt
Dairy
435 g Butter, unsalted
Desserts
25 Meringue kisses
Other
Fresh edible flowers (violas), to decorate