Rating: 3.32 stars
19 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
  • 19 Ratings

Use this recipe to make our Lemon-Blueberry Tart.

Martha Stewart Living, May 1999

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Credit: Yossy Arefi

Recipe Summary

Yield:
Makes 3 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strain the yolks and whole eggs and lemon juice through a sieve into a medium-heavy non-reactive saucepan. Add sugar; whisk to combine.

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  • Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 15 minutes. Remove from heat; stir in the butter, one piece at a time, until fully incorporated. Stir in lemon zest. Place over a bowl of ice to bring to room temperature.

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Reviews

19 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1