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Recipes
Home   Recipes   Lemon Curd Tarts Drizzled with Blackberry Patch Blueberry Syrup

Lemon Curd Tarts Drizzled with Blackberry Patch Blueberry Syrup

Blueberry Dessert Recipes Syrup

Recipe photo of Lemon Curd Tarts using Blackberry Patch Blueberry Syrup
  • 3 large egg yolks, strained
  • Zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, cold, cut into pieces
  • store bought pie crust, trimmed into circle to fit your tart pan(s)
  • Blackberry Patch 3 Ingredient Blueberry Syrup, to drizzle on top
  • Fresh blueberries, as garnish, optional

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a small wooden spoon. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth. Pour mixture in to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Press trimmed pie crust into tart pan, do not pierce with a fork. Bake at 450 degrees for 9-11 minutes. If crust puffs up, press down with a wooden spoon. Cool at least 30 minutes. Fill with lemon curd, top with fresh berries and drizzle with Blackberry Patch Blueberry Syrup.



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