"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Blueberry-Lemon Curd Tart Recipe

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

Contributor:  
Contributor:  

Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg piecrust mix
2 tbsp sugar
7 eggs
1 c sugar
1/2 c butter
2 tsp lemon rind, grated
1/3 c lemon juice
1 pint blueberries
1/3 c sugar
1 tbsp cornstarch
1/4 c orange juice

Directions:
Directions:
Preheat oven to 450. Combine piecrust mix, the 2 tablespoons sugar and egg in medium size bowl, blending well. Press mixture onto bottom and side of fluted 10 inch tart pan. Bake in preheated oven for 8 minutes or until golden brown; cool on wire rack. Beat remaining eggs in top of double boiler; stir in the cup of sugar, butter, lemon rind and juice. Cook over hot, not boiling, water, stirring constantly until thickened, about 15 minutes. Remove top of double boiler from hot water; cool 20 minutes, stirring 2 or 3 times. Turn into cooled pastry shell; chill. Combine blueberries and sugar in a medium size saucepan. Dissolve cornstarch in orange juice; stir into blueberries. Cook over medium heat, stirring constantly until mixture thickens and clears, about 5 minutes. Cool thoroughly. Spoon around out edge of filled tart. Refrigerate until ready to serve.

 

 

 

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