Blueberry Lemon Curd Tart

It's a tart that is tart! The lemon curd has the great tang of a pure lemon and the blueberries are a yummy topping. So I found all these diy labels on various blogs and websites, which are just adorable. Perfect for a party or photo shoot. A little overkill for family dinner, oh well. This is another one of those desserts that only the tiniest sliver was left over after the four of us devoured it. The curd you can also just make on its own, instead of having to buy it at the store.

p.s. I want a haircut! I have been growing it out for a year only to realize that I like it shorter


blueberry & lemon curd tart

1 1/2 cups (187g) flour
2 tbsp (28g) sugar
1 tsp lemon zest
1/2 tsp salt
1/2 cup (114g) chilled, cubed butter
1/4 cup (60ml) milk

1/2 cup (100g) sugar
1/2 cup (120ml) fresh lemon juice
6 tbsp (85g) melted butter, cooled
1 tbsp lemon zest
3 eggs, beaten
1 pint blueberries

Oven 350F.
Whisk flour, sugar, zest and salt. Cut in butter.
Add milk until moist clumps form. Form a ball, wrap in plastic and chill for 1 hour.

In a double boiler, cook sugar, lemon juice, butter, zest and eggs. Whisk frequently until custard forms and bubbles appear, 10-15 minutes. Remove from heat and cool completely. Roll out dough, and place in tart pan. Prick bottom of dough with a fork, cover with foil and bake with pie weights for 25 minutes.
Remove weights and bake for 10 minutes.
Cool completely.
Fill with curd and top with blueberries.

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