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MIX Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Meringue Topping as directed on package.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 48 in all. Place the lemon curd into a medium bowl. Fold in 1 1/2 cups whipped topping. Spread about 1 tablespoon lemon curd mixture on each bottom layer.
In a small bowl, using your fingertips, rub sugar and lemon zest together until sugar is fragrant. Add blueberries and toss to coat. Let sit, stirring occasionally, 10 minutes.
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Mark Boughton. Make this brunch favorite so easily with the help of canned crescent roll dough. Get the recipe: Easy Crescent Roll Breakfast Pizza Related: 25 Best Breakfast Pizza Recipes
First, a British-style lemon curd whip with berries. Then, she makes the French bistro dessert, tarte au citron. Also, Olson makes the North American lemon meringue pie. Finally, Olson spirals the lemon curd into an ice cream to make lemon ripple ice cream.
Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel. In medium bowl, stir together yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel. In 8-inch square baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture over ladyfingers.
To make blueberry sauce: Simmer 1 cup lightly crushed fruit with about 1⁄2 cup of water until soft. Then push through a fine sieve to remove any seeds.