Name: Blueberry Lemon Tart
Yield: 8 portions
Ingredients: 1 cup fresh lemon juice (about 6 lemons); Confectioners’ sugar; 1½ cups blueberries, rinsed, sorted, and dried; 9-inch partially baked Sweet Buttery Tart Crust, 1 inch deep; 1 cup granulated sugar; 5 tablespoons grated lemon zest; 6 eggs, lightly beaten; 8 tablespoons (1 stick) unsalted butter, melted

Preparation info

8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Other fruits can be used in place of the blueberries. Try combining green and red seedless grapes, blueberries, and thinly sliced peaches, or lightly sautéed apple slices sprinkled with plumped raisins. Use your imagination and enjoy!

Ingredients

1 cup fresh lemon juice (about 6 lemons)
5 tablespoons grated lemo

Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F.
Whisk the lemon juice, grated zest, and melted butter in a medium-size bowl. Beat in the eggs and granulated sugar; mix well.
Pour into the partially baked tart shell and

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