

Ingredients (serves 8)
- 1175g Sunflower Margarine
- 200g Caster Sugar
- 3 Eggs (beaten)
- 175g Self Raising Flour
- 1 Lemon (zest and juice)
- 200g Blueberries
- 2 Egg Whites
Method
Pre- heat oven 180C / 350F / Gas Mark 4
- Grease a baking tray with a little of the margarine.
- Cream margarine and 175g of the sugar till pale & creamy.
- Stir in eggs and flour, lemon juice and zest.
- Spread over tray, scatter with blueberries.
- Bake in oven for 20-25 minutes
- Whisk egg whites till peaks are formed, fold in remaining sugar.
- Spread over blueberry sponge mix.
- Bake for a further 10-15 minutes till meringue turns golden.
- Serve hot or cold.
Experiment with a variety of fresh, tinned in juice or frozen fruits
