LEMON BLUEBERRY TART

My mom is a chocoholic, but there is something about this lemon tart that makes her go weak in the knees. I have served it on countless occasions, and when I present it, people don’t seem all that excited. While it is beautiful, I think most underestimate the power of a really good lemon tart. But after a big meal, it’s the perfect smooth, fresh, not-too-sweet dessert that everyone ends up gushing over . . . Every. Single. Time.

SHORTBREAD CRUST

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

3 cups all-purpose flour

¼ teaspoon baking powder

FILLING AND TOPPING

1 cup sugar

3 tablespoons cornstarch

1 cup whole milk

3 large egg yolks, beaten

¼ cup (½ stick) butter

1 tablespoon fresh lemon zest (about 1 lemon), plus additional for garnish

¼ cup freshly squeezed lemon juice (about 2 lemons)

8 ounces sour cream

2 cups fresh blueberries, washed and allowed to dry, divided

Fresh whipped cream (optional)

Makes 1 tart

1. Preheat the oven to 350 degrees.

2. To make the crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy. In a separate bowl whisk together the flour and baking powder. Mix the flour mixture into the butter with the mixer on low until dough forms. Pat the dough into a buttered 9-inch tart pan. Bake for 12 to 15 minutes until lightly golden brown. Let the crust cool completely.

3. To make the filling, in a saucepan over medium heat, whisk together the sugar and cornstarch. Immediately add the milk, egg yolks, butter, and lemon zest, whisking well while adding each to avoid clumps. Cook the mixture, whisking constantly, until it thickens and begins to bubble. Continue cooking and whisking for 2 minutes. Remove the pan from the heat, and whisk in the lemon juice.

4. Let the filling cool to room temperature. Pour it into the crust, and refrigerate the tart for at least 30 minutes.

5. In a medium bowl fold together sour cream and 1½ cups of the blueberries. Spread the sour cream and blueberry mixture on top of the lemon curd. Keep the topping refrigerated until you are ready to serve.

6. Top with fresh whipped cream, the remaining ½ cup of blueberries, and lemon zest just before serving.

MAKE IT AHEAD: This lemon tart can be made up to a day in advance, except for the whipped cream topping. The fresh whipped cream will need to be made just before serving and added to the top of the tart along with the blueberries and lemon zest.