Yield: 8 servings
Prep Time: 35 min + chill time
Cook Time: 30 min
2 teaspoons grated lemon zest
1 1/2 cups granulated white sugar
5 large egg yolks
1/2 cup freshly squeezed lemon juice
1/8 teaspoon salt
1/2 cup unsalted butter, melted
5 ounces finely chopped almonds
1/2 cup unsalted butter, at room temperature
2 Tablespoons granulated white sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 large egg
1/2 teaspoon almond extract
2 pints fresh blueberries, washed, drained and dried
granulated sugar to taste
3/4 cup red currant jelly, melted
1. Prepare lemon curd: Combine zest and sugar in food processor. Pulse to mince zest, then process until zest is as fine as sugar. Add egg yolks, lemon juice, and salt and process 10 seconds. With machine running, pour in melted butter. Transfer mixture to double boiler and cook over low heat until thickened. Cool and refrigerate.
2. Prepare crust: Blend almonds, butter, sugar, flour and salt in food processor until well combined. Add egg and almond extract and pulse until well mixed. Press mixture into buttered tart pan with removable bottom. Chill at least 30 minutes. Preheat oven to 350°F. and bake crust until golden brown, 20-30 minutes. Allow to cool.
3. Combine blueberries with sugar and set aside.
4. To assemble, spread Lemon Curd over crust. Arrange blueberries over Lemon Curd, then lightly brush melted currant jelly over berries.
*To make this recipe simpler, purchase pre-made Lemon Curd in the preserves section of your grocery store.
*Blackberries, peaches or other favorite fruit may be substituted for blueberries.
Source: RecipeGirl.com (via Come On In! Recipes from the Junior League of Jackson, Mississippi)