"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Curd Tart with Fresh Blueberries Recipe

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This recipe for Lemon Curd Tart with Fresh Blueberries, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Cramer
Added: Wednesday, April 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1/2 cup fresh lemon juice
6 Tbsp. unsalted butter, cut into 1/2 inch pieces
1 Tbsp. finely grated fresh lemon zest
3 large eggs, beaten
1 prepared 8 inch tart shell, blind baked
1 pint fresh blueberries, rinsed and stems removed
1 cup sweetened whipped cream, optional

Directions:
Directions:
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 the surface, 10 to 15 minutes. Remove from the heat and strain through a fine mesh sieve into a bowl. (I don't do this step).
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. Serve with whipped cream on the side if desired.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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