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preheat the oven to 110°C.
whisk the egg whites in a clean bowl until stiff, then whisk in the sugar and lemon juice until stiff and glossy.
spoon tiny blobs of the meringue on a non-stick tray or silicon mat and bake in the oven for 2 ½ hours until dry and crisp but without colour.
store in a cool, airtight container for a couple of weeks until required.
put the flour, salt and eggs into a bowl and whisk together to form a thick paste.
pour in the milk a little at a time, whisking continuously until smooth, make sure you get rid of all the lumps.
beat the lemon curd and mascarpone together until combined.
heat a pan up over a medium to high heat and melt in a tiny bit of butter until it bubbles.
pour enough pancake batter into the pan to just coat the bottom.
leave to cook for a minute until it has dried out on top and is golden underneath and then flip.
cook again on that side for 45 seconds or so then turn out onto a board.
smear some of the lemon cheese along the pancake, crumble in some meringues and bung in a few blueberries.
fold the pancake up however you like and eat immediately whilst still warm.
keep making pancakes until you run out of batter, making sure everybody gets a chance to toss!

• meringues
• 2 egg whites
• castor sugar (90g)
• drop of lemon juice
  
  
• pancakes
• plain flour (200g)
• pinch of salt
• 2 eggs
• milk (250ml)
• knob of butter, melted
  
  
• filling
• 4 tbsp lemon curd
• 4 tbsp mascarpone cheese
• punnet of fresh blueberries, washed
  
  

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Lemon Meringue Pancakes