Print This Page Print This Page

Meyer Lemon Curd and Blueberry Tart

Meyer Lemon Curd

Meyer Lemon Curd

Once you either purchase or prepare a lemon curd the obvious questions becomes “What do I do with it?” There are a lot of spreadable options. This recipe calls for using the lemon curd as the filling for a tart topped with fresh blueberries.

1 pint lemon curd
1 pint fresh blueberries, thoroughly washed and dried

Pastry dough:

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg
1 tablespoon (or more as needed) ice water

Butter a 10 inch tart pan, preferably with a removable bottom.

Using a processor blend the flour and sugar until thoroughly mixed. Add the butter and blend until the mixture resemble coarse corn meal. Add the egg and ice water and blend until clumps form (add more water by 1/2 teaspoons until you get consistent clumping). Gather the dough into a ball, wrap the dough in plastic, and refrigerate for 20 to 30 minutes.

Roll the dough on a floured surface making a 12 inch diameter round. Roll the dough onto the rolling pin and place the dough into the tart pan. Gently press the excess dough into the side of the tart pan. Poke the top of the dough on the bottom of the tart pan with a fork. Cover the dough with plastic wrap and place in the refrigerator for another 20 to 30 minutes.

Preheat oven to 350 degrees.

Place the tart pan on a cookie sheet. Use parchment paper and pie weights (or dried beans) to hold down the dough. Place the pastry into the oven for 15 to 20 minutes or until the dough is golden brown. Allow the pastry to completely cool.

Spread the lemon curd evenly over the bottom of the pastry. Add the blueberries to the top of the lemon curd dispersing evenly. The blueberries should cover most if not all of the lemon curd. Serve at room temperature or refrigerate and serve cold.