Lemon  Tart with Buttered Blueberries

 

Preheat oven to 375º F

The filling is my mother’s lemon pie recipe, adapted for the microwave oven. The crust could be a simple graham crust.

Crust

¾ cup graham cracker crumbs

¾ cup ground almonds

⅔ cup all-purpose flour

2 Tbsp granulated sugar

¼ cup butter, melted


Filling

1 cup sugar

1 heaping Tbsp cornstarch

3 egg yolks, beaten

½ lemon, grated rind and juice

1 cup boiling water


Topping

3 Tbsp butter

¼ cup icing sugar

¼ cup berry-flavoured liqueur (cassis)

2 cups blueberries


Serves 6-8

Method:

Butter a pie plate generously.

In a bowl, mix dry ingredients together. Stir in melted butter to dampen all the dry mixture.

Press firmly into the bottom and sides of the pie plate.

Bake for 8 minutes. Cool before filling.



Blend sugar and cornstarch together in a microwave-safe bowl. Mix in beaten egg yolks, lemon rind and juice. Whisk in the boiling water.

Cook in the microwave on full power for 2 minutes. Whisk again to remove any lumps. Return to the microwave and cook until the filling is clear (2-3 minutes). Let sit for 1 minute before pouring into pie shell.



Melt butter over low heat in medium-size, heavy bottomed pot.

Stir in icing sugar until just melted. Do not allow to brown.

Mix in the liqueur, then add the berries and gently stir through the glaze.


Spoon the topping over each slice of tart.

Source: Canadian House and Home magazine, date unknown