Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter
- ¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- 10 ounces blueberries
- 2 tablespoons cornstarch
Instructions
- For the crust, mix flour, confectioners' sugar, and salt in a bowl. Incorporate chilled butter until crumbly, then stir in egg yolk, heavy cream, and vanilla until dough forms. Press into a tart pan and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the crust for about 20 minutes until lightly golden. Cool completely.
- Prepare the lemon curd by whisking lemon zest, juice, honey, eggs, and yolks in a saucepan over medium heat until thickened (about 10 minutes). Stir in chilled butter until melted.
- Pour the lemon curd into the cooled crust and refrigerate for at least two hours to set.
- For the blueberry topping, combine blueberries with honey and cornstarch in a saucepan over medium heat until thickened (about 5-7 minutes). Let cool slightly before pouring over the set lemon curd.
- Slice and serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg