This little dessert will blow your mind! It's that good! And oh-so-very easy and quick to make.
It's sort of like a lemon square, mixed with tons of fresh blueberry goodness, on a buttery shortbread crust. Simply heavenly!
Read on for the recipe...
I found this recipe over at Lick the Bowl Good. I re-posted the recipe here for convenience, but it's definitely worth checking out her blog.
Blueberry Lemon Shortbread Tart
(adapted from Rachael Ray. Uploaded by Monica H at www.lickthebowgood.blogspot.com)
- 3 cups fresh or frozen blueberries (1 pound)
- 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 3/4 cups sugar
- 1/4 cup flour
- Zest and juice of 2 lemons (about 1/4 cup juice)
- Powdered sugar, for dusting
Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.
For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form (I used a pastry blender to incorporate the ingredients, but a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread.
For the lemon custard: Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and a 1/4 cup of flour. Pour the lemon cream over the blueberries.
Bake the tart until the custard is set, about 30 minutes (My tart took about 50 minutes for the custard to set in the middle). Let cool completely, then dust with powdered sugar.
NOTE: The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. This may take longer than 30 minutes.