Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup granulated sugar (for crust)
- 2 large eggs
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/4 cup granulated sugar (for curd)
- 1 cup fresh blueberries
- 1 tsp agar-agar
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix flour and 1/4 cup sugar. Cut in cold butter until crumbly.
- Press the mixture into a tart pan evenly and prick the bottom with a fork. Bake for about 20 minutes until golden brown.
- In a saucepan, whisk together lemon juice, zest, eggs, and remaining sugar. Cook over medium heat until thickened, about 8-10 minutes.
- Remove from heat and gently fold in blueberries. Allow to cool slightly.
- Pour the blueberry-lemon mixture into the cooled tart shell and spread evenly.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg