Lemon curd and blueberry mille feuille

1.Make lemon curd. Whisk egg yolks and sugar in a small heatproof bowl until pale and thickened slightly. Whisk in rind and juice; stir over a small saucepan of simmering water about 10 minutes or until mixture coats the back of a spoon. Remove from heat; gradually whisk in butter, piece by piece, until combined between additions. Cool.

2.Brush one sheet of pastry with a little of the egg white; top with remaining two pastry sheets, brushing between each with a little more egg white. Cut 18 x 4cm x 10cm rectangles from pastry. Dust both sides of rectangles with 2 tablespoons of the sifted icing sugar.

3.Heat ghee in medium frying pan; cook pastry, in batches, until browned lightly and crisp. Drain on absorbent paper towel.

4.Drop a teaspoon of lemon curd onto centre of six serving plates; top each with one pastry piece. Divide half the lemon curd and half the berries over pastry. Top each with another pastry piece, then remaining curd and berries; top with remaining pastry. Serve dusted with remaining sifted icing sugar.