Thursday, May 2, 2019

Blueberry Lemon Tart

For Easter dessert I wanted something a little different this year. I usually do carrot cake or cheesecake or trifle. This year I went with an Old Fashioned Strawberry Pie (recipe HERE) and this pretty blueberry lemon tart. I had hoped for a lighter purple color but the color entirely depends on your berries. Mine just happened to be darker so the color was darker. Still pretty. Still delicious. 
This tastes quite similar to a lemon meringue pie but is sweeter due to the blueberries. It makes a lovely addition to any meal and you can leave it plain, topped with whipped cream or meringue, or all fancy schmancy with whipped cream and berries and pie crust cut outs. 
Start with a homemade crust or a store bought crust, or even a graham cracker crust! Completely up to you.

Blueberry Lemon Tart

dough for a single 8" pie crust

Blueberry Lemon Curd
2 cups fresh blueberries
zest from 3 lemons
1 Tbsp water
1/2 cup butter, room temp
1 1/4 cup sugar
2 eggs
3 egg yolks
juice from 3 lemons (about 1/2 cup)
pinch salt
2 tsp cornstarch

Preheat oven to 400. 
Roll out pie dough to fit your pan. I used a 4 X 13 tart pan but you can make this in an 8 inch pie pan, or other shaped pan. Bake at 400 for 5 minutes, then reduce heat to 350 and cook until crust is lightly browned, about 15 - 20 minutes. Let cool completely. 

Prepare curd - In a medium saucepan over medium heat, bring blueberries, lemon zest, and water to a boil. Reduce heat and simmer 7 minutes. Let cool about 15 minutes and then press through a sieve into a bowl. Discard pulp leftover.

In a mixing bowl, beat butter and sugar until creamy. Beat in eggs and yolks, one at a time, until smooth. Slowly mix in the lemon juice, salt, and cornstarch. Lastly, mix in the berry puree. 
Place into a saucepan over low heat and stir until thickened. Remove from heat, let cool about 15 minutes, then press through sieve again. 
Pour into the cooled pie shell. Let cool completely before topping. 

You can also enjoy the blueberry lemon curd without a crust, if you prefer!

I put the leftover curd in dishes so our gluten free guests could enjoy it as well. 

It's beautiful served this way as well. 

However you decide to serve it; it's going to impress your guests. 
I love how different the color is and that sweet and tart thing it has going on. 
I'd love to try it with a graham cracker crust just to see how it changes the flavor. That might just be next on my list! 
Now you know what to do with all those blueberries you have this blueberry season!