Lightly crush the meringues and set aside.
In a bowl, whip the cream to soft peaks. Fold in the lemon curd and the blueberries.
Now fold in the crushed meringues. Spoon into a 900g loaf tin lined and overhanging with cling film. Open-freeze until firm then folds the overhang of cling film over, wrap again and freeze until ready to serve.
Alternatively spoon into 8 ramekin dishes, cover tightly with cling film and freeze.
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