Beat the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold in the whipped cream. Transfer half of the mixture to the mould. Spread the meringue on top.
Puree the blueberries with the lemon juice. Stir the puree into the remaining mixture, transfer to the mould, cover and freeze for approx. 4 hrs.
Mix the blueberries, sugar and lemon juice, cover and leave to infuse for approx. 30 mins.