Creamy Lemon Tart with Blueberries

Every Thursday night, a bunch of women come over to talk life and study the Bible.

We’re all in different spots in our own journeys: some of us are married and mamas, some are single, some are career-driven, some are in school, and so on. We go to different churches and have different political views and live in different parts of town and in many ways, we’re all mis-matched—but we all feel so filled up when we’re together. (I wish there was more like this in the world: places where people could come together regardless of differences by focusing on what unites us, you know?!)

Anyway, our gatherings are always pretty casual (sweatpants, top-knots, weary from the week—you know how it is) but I love having a good spread for snacking. Occasionally, I use Thursdays to try new recipes... and this recipe was an absolute hit! It was totally gone by the end of the night (save for a tiny slice I kept for my husband)!

This tart is creamy, rich, a little bit tangy—and perfectly flavorful. It’s like a burst of sunshine to your tastebuds!

*To make this gluten-free, opt for a GF brand of pie crust. Also, note that if you don’t have a tart pan with a removable bottom, you can totally make this into a lemon cream pie! 

Creamy Lemon Tart.jpeg

 

What you’ll Need:

  • 1 pre-made pie crust 

  • 3 eggs plus 3 egg yolks, lightly beaten

  • ¾ cup white sugar

  • 1 cup lemon juice (5-7 large lemons)

  • 2 tbsp. finely grated lemon zest

  • 12 tbsp. grass-fed butter or sub for a vegan alternative

  • ¾ cup blueberries

  • A tart pan with removable bottom or pie pan

 

The Method:

  1. Roll out the pie crust and press into a prepared tart pan with a removeable bottom. Bake according to the directions on the crust. Set aside.

  2. In a medium-sized saucepan, heat the butter, zest, lemon juice, sugar, and eggs (plus yolks). Stir using a wooden or rubber spatula until butter has melted. Turn up heat to boil, then continue to stir 2-3 minutes longer so sauce thickens. Remove from heat. A few ‘chunks’ are normal.

  3. Pour the lemon cream mixture into a blender or food processor and pulse for 20 seconds to get a smooth, creamy texture, then pour directly into the prepared tart crust. 

  4. Allow to sit in the refrigerator for 3 hours until the tart has set. Then top with blueberries before serving!

    *This tart will keep for up to 3 days when stored in the refrigerator! It probably won’t last that long. :-)