Ingredients
Pastry:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- Pinch kosher salt
- 1/2 cup (1 stick) unsalted butter, cold, in chunks
- 1 large egg, separated
- 2 tablespoons ice water, plus 1 teaspoon
Filling:
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup fresh lemon juice (about 5 lemons)
- 1/4 cup heavy cream
- 1 lemon, zested
- Pinch kosher salt
- 1 pint blueberries
Directions
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
To bake the shell, heat the oven to 350 degrees F.
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

















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By libragirrl_23_9...
Lake Elsinore, CA
on February 18, 2012
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My first time ever making a tart or crust. I had an 11 inch tart pan so I really stretched out my dough to make fit, first mistake. Secondly I over baked my crust by an extra 8 min. When it was done it actually cracked, nonetheless I proceeded adding only 3/4 cup of lemon juice as suggested. The filling obviously was dripping out of the pan because it was cracked, so I quickly put it in the oven and baked anyways. I over baked it by 10 min. because the top was already browning. Ate it the next day and besides my mistakes it taste absolutely delicious!! Just what I was looking for. I love the crust! Beats a store bought one any day. I was afraid it would have a store bought taste. but not at all!! Must try.
By branfordcook
on January 01, 2012
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Absolute perfection--my new go-to dessert. Followed recipe exactly. Lemon curd just right as written and fit perfectly in my tart pan. Served to finish dinner of Emeril's mustard-crumb-coated rack of lamb--OMG great--his twice-baked potato casserole, and Sunny's spinach. Guests swooned.
By ljo84
Victoria, BC
on November 20, 2011
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OMG.. soooo amazing. I served this at a dinner party and left out the blueberries, EVERYONE was raving, even the non-lemon lovers! The combination of sweet, and tart is a perfectly balance ensemble along with the amazing pastry....mmm TO DIE FOR!
Read all 26 reviews