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A Mississippi favorite...
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LEMON
CURD: |
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2 tsp |
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grated lemon
zest |
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1½ cups |
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granulated
sugar |
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5 large |
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egg yolks |
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½ cup |
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fresh lemon
juice |
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1/8 tsp |
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salt |
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½ cup |
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unsalted
butter, melted
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NUT
CRUST: |
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5 ounces |
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finely
chopped almonds |
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½ cup |
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unsalted
butter, at room temperature |
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2 Tbs |
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granulated
sugar |
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1½ cups |
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flour |
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¼ tsp |
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salt |
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1 large |
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egg |
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½ tsp |
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almond
extract
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FILLING: |
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2 pints |
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fresh
blueberries, washed, drained |
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granulated
sugar to taste |
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lemon curd |
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¾ cup |
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red currant
jelly, melted |
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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. |
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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. |
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3 |
Combine blueberries
with sugar and set aside. |
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4 |
To assemble, spread
Lemon Curd over crust. Arrange blueberries over Lemon
Curd, then lightly brush melted currant jelly over
berries. |
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Servings: 8 |
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Cooking Tips |
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*To make this recipe
simpler, purchase pre-made Lemon Curd in the preserves section
of your grocery store. |
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**Blackberries, peaches or
other favorite fruit may be substituted for blueberries. |
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Recipe Source |
| Come On
In! Recipes from the Junior League of Jackson, Mississippi |
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