Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1/2 cup fresh lemon juice

  3. 6 tablespoons unsalted butter, cut into 1/2-inch pieces

  4. 1 tablespoon finely grated fresh lemon zest

  5. 3 large eggs, beaten

  6. 1 prepared 8-inch tart shell, blind-baked

  7. 1 pint fresh blueberries, rinsed and stems removed

  8. 1 cup sweetened whipped cream, optional accompaniment

Instructions Jump to Ingredients ↑

  1. In the top of a double boiler over simmering water, cook the sugar, lemon juice, butter, zest, and eggs , whisking frequently, until a custard forms and bubbles appear on surface, 10 to 15 minutes. Remove from the heat and strain through a fine mesh sieve into a bowl. Spoon the lemon curd into the prepared tart shell , smoothing the top with the back of a spoon or rubber spatula. Arrange the berries in a decorative pattern over the top, and serve with whipped cream on the side, if desired.


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