Blueberry – Lemon Tart by Gary P. Nunn

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Ingredients: 
1 cup fresh lemon juice – 4- 6 med. sized lemons
5 Tbs. grated lemon zest
½ cup melted sweet butter
6 eggs slightly beaten
1 cup sugar
1 Pillsbury pie dough (or your homemade pie crust)
1 ½ cup blueberries – rinsed, sorted and dried

Directions:

  1. Preheat oven to 400 F.
  2. Whisk lemon juice, grated zest and melted butter in a bowl.
  3. Beat in eggs and sugar mixing well.
  4. Pour into pie shell and bake 20 – 30 min. until golden brown.
  5. Let cool for a while.
  6. Arrange blueberries over warm filling.
  7. Top each slice with homemade whip cream.

Enjoy!

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