You can bake the crust for this wonderful lemon blueberry tart up to two days in advance and make the lemon curd up to a week in advance, then fill the baked crust with the curd just before serving. The lemon blueberry tart crust comes out great made with gluten-free flour as well (I used millet flour!) Tart and refreshing, lemon curd is also delicious spread on toast or muffins. You might want to double the recipe so you have an extra jar on hand.
- 1 stick natural margarine (health food stores)
- ½ cup sugar
- pinch salt
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 2 1/2 cups flour, any flour
- 2 tablespoons grated lemon zest
- ½ cup fresh lemon juice, strained
- 1 cup sugar
- 3 eggs, beaten
- 1 stick (1/2 cup) natural margarine
Preheat the oven to 350*F. Make the crust. In a food processor, cream the margarine, sugar and salt. Add the eggs one at a time, and mix each time until just incorporated. Add vanilla, zest and flour and mix just a few more seconds. Spread in an 11-inch springform tart pan. Prick the bottom all over with a fork. Bake for 30 minutes or until golden brown. Let cool completely. Fill with the lemon curd (recipe follows). Top with blueberries or raspberries, for garnish. 1 pint will be enough.
Bring a small pot water to a boil, and turn the heat down to low. Set a bowl on top of the water, and add the zest, lemon juice and sugar, whisking. When hot, add the eggs, whisking constantly until thick . Add the margarine and whisk until it is incorporated, and the mixture looks smooth. Cool completely.
Makes about 2 ½ cups.