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How to make

Lemon Curd 'Meringue Pie' and Blueberry Sundae

Lemon Curb 'Meringue Pie' & Blueberry Sundae by Eileen Stewart

Recipe by: 

Eileen Stewart

Our Lemon Curd ice cream is extra zingy; with just a few ingredients you can create this colourful sundae.
Prep time
15 minutes
Cook time
10 minutes


  • 500ml Graham's Lemon Curd Ice Cream
  • 200g fresh blueberries
  • 10g caster sugar
  • 2 Lemon Drizzle Border Biscuits
  • 1 meringue nest (or 4 mini meringues)

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Step 1

Place the blueberries and sugar in a small saucepan, on a high heat. Stir for a couple of minutes until the blueberries start to burst. 

Step 2

Take off the heat and pour into another cold bowl to stop the cooking. Allow to cool. 

Step 3

Once cold, pour ¾ of the blueberry sauce into your serving bowl; top with scoops of ice cream (use the whole tub!) 

Step 4

Pour over the remaining blueberry sauce and sprinkle with crushed biscuits and meringues.


Top Tip:

We like making this in a large serving bowl and then everyone can dig in and enjoy. You can make in individual glasses or bowls if you prefer. 

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