Mrs. Regueiro's Plate: Meyer Lemon Blueberry Tart

Wednesday, February 8, 2012

Meyer Lemon Blueberry Tart

Happy hump day Wednesday!

Today is a super special's my birthday! I'm looking forward to a romantic and quiet dinner with my husband tonight. Eric usually treats me and prepares a fantastic homemade meal at home, but since my birthday falls in the middle of the work week - we're going out for dinner! Plus, I have a birthday dinner planned with the family later this week, and another birthday dinner celebration with my friends. I love celebrating my birthday over and over again - it brings the biggest smile to my face.

However, this gorgeous Meyer lemon blueberry tart is not my birthday cake, but something that I had made to bring over for dessert to a friend's house. I have been busy making my own birthday cake these past couple of days, and I can't wait to show you what I baked up. I already had a sample of it last night, and it tastes sensational. But back to this wonderful tart, it's a no-bake dessert and super simple to prepare. It's like a luscious lemon custard mixed with tart blueberries over a crunchy graham cracker crust.

Bake up this treat if you're feeling a little tangy and tart!
Meyer Lemon Blueberry Tart
Adapted from Prevention RD
Printable Recipe
1 package (9 sheets) graham crackers
10 tablespoons butter, divided
3 eggs
3/4 cup sugar
1/3 cup lemon juice (about 2-3 lemons)
zest of 2 lemons
1 cup blueberries, rinsed and dried


Pulse the graham crackers in a small food processor to a fine crumb or place in a Ziploc bag and beat the crackers fine. (Great way to get your frustrations out!)

In a small saucepan, melt 6 tablespoons of the butter. Mix the graham crackers and melted butter together. Press the mixture into a 10-inch tart pan, patting it down evenly, and pinching the crumb about 1/2 inch up the sides of the pan. Refrigerate until needed.

Prepare the lemon filling by placing your double boiler over a pot of boiling water or use a stainless steel or glass bowl. In the double boiler, add the eggs, sugar and lemon juice. Whisk away until thick, about 10 minutes, make sure to switch hands whisking to distribute the work out evenly. Carefully remove from heat and add in the remaining 4 tablespoons butter and lemon zest. Stir until combined. Let cool cool completely.

Spoon filling into the prepared graham cracker crust. Arrange blueberries over the filling. Refrigerate for at least 2 to 3 hours before serving.

Serve chilled.

Yield: 8 slices
Review: Simply scrumptious. Any recipes that feature citrus have caught my attention lately because I have Meyer lemons that are begging to be used. I have already made this tart twice because it was that yummy!
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