Lemon curd and poppy seed crêpe cake | Women's Weekly Food

Ingredients

• Lemon curd
• 1 titanium-strength gelatine leaf (5g)
• 3 eggs
• 4 egg yolks
• 2 teaspoon finely grated lemon rind
• 1/2 (125ml) lemon juice
• 1 cup (220g) caster (superfine) sugar
• 250 gram butter, chopped
• Vanilla blueberries
• 1 vanilla bean
• 1/2 cup (110g) caster sugar
• 1/4 cup (60ml) water
• 5 centimetre strip lemon rind
• 250 gram blueberries
• Poppy seed crepes
• 1 cup (150g) plain (all-purpose) flour
• 4 eggs
• 1 tablespoon vegetable oil
• 2 cup (500ml) milk
• 1 tablespoon poppy seeds
• 500 gram mascarpone cheese
• 50 gram tore-bought meringues, crushed coarsely