Blueberry pikelets with citrus curd

1. Sift flour into a large bowl. Stir in sugar and zest.
   
2. Make a well in the centre of the dry ingredients. In a large jug, whisk milk and egg together. Gradually whisk into flour mixture, until a smooth batter forms. Blend in lemon juice. Cover with plastic wrap and chill for 30 minutes to rest.
   
3. CITRUS CURD. Meanwhile, place butter, sugar and juice in a heatproof bowl over a saucepan of gently simmering water (do not allow base to touch the water). Whisk over medium heat, until smooth. Add egg-yolks and whisk for about 10 minutes, until the mixture thickens. Cover the surface with plastic wrap. Set aside to cool.
   
4. Heat a large non-stick frying pan on medium. Brush with melted butter. Drop tablespoonfuls of pikelet batter into the pan, allowing room for spreading. Top each pikelet with 3-4 blueberries. Cook for 2-3 minutes, until bubbles appear on surface. Turn and cook for a further 1 minute, until golden. Transfer to a wire rack to cool. Repeat, in 4 more batches. Serve pikelets dolloped with curd.