BLUEBERRY LEMON CURD TART

BLUEBERRY LEMON CURD TART
BLUEBERRY LEMON CURD TART

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package pie crust mix

  • 2

    Tbls sugar

  • 7

    Eggs

  • 1

    Cup sugar

  • 1

    stick butter

  • 2

    Tsp grated lemon zest\1/2 cup lemon juice

  • 1

    Pint blueberries

  • 1/3

    cup sugar

  • 1

    Tbls cornstarch

  • 1/4

    cup orange juice

Directions

Pre-heat oven to 450°. Combine pie crust mix, 2 tbls sugar and 1 egg in medium bowl. Press into bottom and sides of fluted tart pan. Bake for 8 minutes or until golden. Cool on rack. Beat remaining eggs in top of double boiler. Stir in 1 cup sugar, butter, lemon zest and juice. Cook over hot, not boiling water until thick, about 15 minutes. Remove from heat source and cool about 20 minutes, stirring 2 or 3 times. Pour into crust and chill. Combine blueberries and sugar in medium saucepan. Dissolve cornstarch in orange juice and stir into blueberries. Cook over medium heat, stirring constantly until mixtures thickens and turns clear. Cool thoroughly. Spoon around edge of tart and chill until ready to serve. Top with whipped cream if desired

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: