Lemon Curd Tart with Fresh Blueberries (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2 cup sugar |
1/2 cup fresh lemon juice |
6 tablespoons unsalted butter, cut into 1/2-inch pieces |
1 tablespoon 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 accompaniment |
Directions:
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.
2. 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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