Serves 6
FOR THE LEMON CURD

• Juice of 3 lemons
• Grated zest of 1 lemon
• 200g caster sugar
• 3 eggs
• ½ cup butter, cubed

FOR THE TRIFLE

• 250g finger biscuits
• ½ cup sweet sherry (optional)
• 2 cups cream
• 375g blueberries
• 100g peanut brittle, roughly crushed, plus extra to decorate

1 Place the lemon juice and zest in a small glass heatproof bowl, add the sugar and eggs; whisk to combine. Place the bowl over a pot of simmering water. Add the butter; whisk to combine. Cook for 20 minutes, stirring occasionally, until mixture thickens. Remove from heat and allow to cool completely.
2 Drizzle biscuits with the sherry. Place the cream in a bowl and whisk until firm. Gently stir the lemon curd through the cream to combine.
3 To assemble: Place a layer of biscuits on the base of a glass dish, scatter over a layer of blueberries and some peanut brittle, gently spoon a thick layer of the cream mixture over blueberries; repeat. Finally, sprinkle with remaining peanut brittle. Refrigerate for 1 hour and serve cold.

Words and image: Fairlady magazine