A zesty, golden filo dessert with a creamy custard and bursts of blueberry—perfect for a light yet comforting treat.

INGREDIENTS

• Zest of 1 lemon
• 1 packet filo pastry
• 100g unsalted butter (plus extra for brushing the pie dish)
• 80–100g fresh blueberries
• 3 eggs
• 300ml thickened cream
• 3 Tbsp lemon curd
• ½ cup caster sugar
• 1 tsp vanilla bean paste
• 2 tsp demerara sugar

METHOD

1. Preheat oven to 180°C. Melt 100g of butter on the stove or in the microwave.

2. Brush a 25cm pie dish with some of the melted butter.

3. In a mixing jug, whisk together the thickened cream, caster sugar, eggs, lemon zest, lemon curd, and vanilla bean paste until well combined. Set aside.

4. Lay two sheets of filo pastry lengthwise, scrunch them gently, then twist into a loose spiral and place in the centre of the pie dish. Repeat this process with the remaining filo, working outward in a spiral pattern about 5 sets of 2 sheets until the dish is filled.

5. Bake for 10 minutes.

6. Remove from the oven and drizzle the remaining melted butter generously over the filo. Return to the oven and bake for another 10 minutes.

7. Carefully pour the custard mixture evenly over the baked filo. Scatter the blueberries over the top and sprinkle with demerara sugar.

8. Bake for 30 minutes, or until golden and set.

9. Remove from the oven. The cake will puff up but settle as it cools. Serve warm.