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Author Notes: Blueberry lemon curd shortbread tart —Oh Sweet Day!
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temp
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons lemon zest
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temp
- 4 pieces eggs
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar
- To prepare crust, sift the flour and salt in a large bowl. Set aside.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 350F. Grease a tart pan with a removable bottom.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
- Bake the crust for 10 to 15 minutes, or until the edge is lightly browned.
- Remove from oven and let the crust cool completely before removing from the pan.
- To prepare lemon curd, mix lemon zest and sugar with a fork.
- In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
- Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.
- Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the cooled tart shell, and place it in refrigerator to chill for at least an hour.
- Top with blueberries. Sprinkle with powdered sugar before serving.