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Blueberry Lemon Tart

This desert is a delicious lemon pie with fresh blueberries and a dab of whip cream.


Ingredients

  • 1 package or 9 gram crackers
  • 1/3 cup sugar
  • 5 tablespoons butter, melted
  • 2/3 cup fresh squeezed lemon juice
  • 3 extra large egg yolks
  • 2 teaspoons of lemon zest
  • 1 14 oz. can of sweetened condensed milk
  • 3/4 cup blueberries


Directions

  1. Preheat your oven to 350°.
  2. Grease an 8 inch tart pan or pie plate.
  3. In a food processor blend gram crackers and sugar until fine crumbs form.
  4. Pour in melted butter and blend together in short pulses.
  5. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact.
  6. Bake for 10 minutes. Remove from the oven and set aside.
  7. Turn your oven up to 400°.
  8. With a hand mixer or counter top mixer fitted with a whisk attachment, whisk together egg yolks on high for 2 minutes.
  9. On medium speed whisk in the sweetened condensed milk until fully mixed.
  10. Add the lemon zest and juice and blend for 30 seconds.
  11. Pour the filling into your crust.
  12. Evenly drop blueberries over the top of the filling. Place in the oven and bake at 400° for 7 minutes. Turn heat down to 325° and bake for 15 minutes.
  13. Remove from the oven and let cool for about 20 minutes. Keep in the fridge until you are ready to serve, no longer than 12 hours.
  14. Serve with a dollop of whipped cream.

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