Lemon Curd Blueberry (Print Version)
# Ingredients:
01 -
1 tbsp heavy cream.
02 -
1 large egg yolk.
03 -
1/2 tsp vanilla extract (real).
04 -
1/3 cup powdered sugar.
05 -
1 1/4 cups plain flour.
06 -
8 tbsp cold unsalted butter (cubed).
07 -
1/4 tsp salt (kosher).
08 -
1/2 cup lemon juice (squeezed from 4 lemons).
09 -
1/4 cup grated lemon zest.
10 -
5 large yolks + 1 whole egg.
11 -
1/3 cup honey.
12 -
Small pinch kosher salt.
13 -
4 tbsp chilled butter.
14 -
2 tbsp heavy cream.
15 -
2 tbsp cornstarch.
16 -
10 oz blueberries (2 cups).
17 -
1/4 cup honey.
# Instructions:
01 -
Stir together heavy cream, egg yolk, and vanilla in a bowl.
02 -
In a food processor, mix powdered sugar, flour, and salt. Toss in the chilled butter cubes, pulsing until crumb-like texture forms.
03 -
Pour in the wet mixture, pulsing until the dough comes together.
04 -
Flatten the dough into a disk, wrap it up tightly, and refrigerate for an hour.
05 -
Roll the dough out and press into a tart pan (9 inches). Pop it in the freezer for half an hour.
06 -
Turn the oven to 375°F (190°C). Bake the crust with weights for around 30 minutes and then let it cool completely.
07 -
In a saucepan, mix egg, yolks, honey, lemon zest, lemon juice, and a sprinkle of salt. Stir constantly over medium-low heat.
08 -
Cook until the mixture thickens and registers 165°F (74°C). Take off the stove, add the chilled butter, and strain.
09 -
Stir in the heavy cream. Pour the lemon curd into the crust. Bake at 350°F (175°C) for 10–12 minutes, then let it cool.
10 -
Blend the blueberries until smooth and strain out the skins. Heat the puree with honey and cornstarch on medium until thick.
11 -
Mix in a squeeze of lemon juice to balance the taste. Let the mixture cool on the counter.
12 -
Spread the blueberry topping on the cooled lemon layer. Refrigerate for at least 2 hours so it sets fully.
# Notes:
01 -
Sweet blueberries meet zesty lemon curd in a flaky, golden pastry shell for the perfect dessert.