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- Place the blackberries, sugar and lemon juice in a small saucepan over a medium-low heat and cook for 10-15 minutes, stirring occasionally, until the berries have released their juices and the sauce is thick. Remove from the heat and leave to cool.
- Place a large dollop of whipped cream into each meringue nest. Top with lemon curd and spoon over the blackberry sauce. Serve immediately.
Per serving: 471kcals, 36g fat (19.8g saturated), 45.2g carbs, 41.4g sugars, 6.7g protein, 2.7g fibre, 0.223g sodium
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