Method

• 1.
  To make the lemon curd, place the lemon zest and juice, 1/2 cup (110g) sugar, eggs, egg yolks and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 10 minutes or until thickened. Strain curd into a clean bowl, cover surface directly with plastic wrap and chill until completely cold and set.
• 2.
  Place half the blueberries in a small saucepan with remaining 1/4 cup (55g) sugar and 1/3 cup (80ml) water over high heat (reserve remaining 125g blueberries for assembly). Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 1-2 minutes or until blueberries have swollen but not burst. Remove from heat and set aside to cool.
• 3.
  In a stand mixer fitted with the whisk attachment, whisk cream and Crème de Cassis to soft peaks. Chill until needed.
• 4.
  To assemble the mess, alternate spoonfuls of the lemon curd, poached and fresh blueberries, the whipped cream and the crushed meringues among serving bowls. Scatter with tarragon leaves to serve.