Lemon & blueberry meringues

Place all the curd ingredients into a small saucepan and whisk together over a medium heat. Cook, stirring often, for about 20 minutes, or until the mixture thickens. It will thicken more as it cools. Cool completely, then chill for at least 2 hours before using. It will be runnier than a traditional lemon curd but the perfect consistency for drizzling. If not using within a day or two, pour into a sterilised jar and keep in the fridge for up to a week.

For the vegan meringues, make sure your bowl and whisk attachments are clean and free of oil, as any grease will stop meringue peaks from forming. Preheat the oven to 110°C, gas mark ¼ and line a baking tray with parchment paper or a reusable silicone mat. Use 2 lined trays if necessary.

Pour the aquafaba into a large mixing bowl (if using an electric hand mixer) or the bowl of a stand mixer. Beat on low until medium peaks form. Add the cream of tartar. Increase the speed to high and whisk until stiff peaks form. Once you have firmish peaks, start adding the sugar, a spoonful at a time, while continuing to whisk. Scrape down the sides of the bowl with a flexible spatula to make sure all the sugar is incorporated. Whisk until you have firm peaks that do not move at all.

Take a large, heaped spoonful of mixture and place on the lined tray. Use the back of a tablespoon to shape into a circle approx 10cm wide. Make a dent in the centre with the tip of the spoon, creating a nest shape. Repeat until all the mixture is used up, leaving about 2cm space between the nests. You should have 8 nests.

Bake for 1½ hours. Do not open the oven during that time. Turn the oven off and leave the meringues in there to dry for at least another 2 hours. They’re done when they are completely dry and peel off the baking parchment/silicone mat easily.

Softly whip the vegan cream alternative, then serve on top of the meringues. Top with a little vegan lemon curd and some blueberries, then decorate with mint leaves.