A super vibrant contrast of lemon curd and a blueberry style jam topping come together in this super delicious lemon and blueberry tart! Zingy, refreshing, sweet & light, this super classic combo of flavours in a pie crust just works a charm, hope you try this one out!
Pre-heat oven to 160fan/180c or equivalent. There should be no need to pre-bake or even blind bake the pie crust, but if making from scratch like previous recipes here on the website, be sure to do that.
In a saucepan add the whole egg, yolks, zest of one of the lemons, plus the juice from all 4 and stir together over a medium heat. Warm it for 5 minutes until bubbling away stirring continually if you have a thememoter get it to about 70c. But 5 minutes is a good guideline. Once at that point take off the heat and add the butter & cream , stirring in with the residual heat it will melt the butter quite quickly, just keep it stirring. Pour through a sieve into a jug, then into the pie crust.
Bake for 10 minutes until just starting to set, then allow to cool out of the oven to one side.
Whilst the lemon curd is baking, stick the blueberries in a blender, and whizz up until completely blended. If you want the topping to be smooth, pass it through a sieve like the lemon curd, or if you want some texture skip this step. Add in the honey & the juice of ¼ lemon to taste.
To one side mix together the cornflour with 2tbsp water until the cornflour is dissolved, then add this to a saucepan with the blueberry mix and simmer away over a medium heat for 5 minutes, stirring continually. Once it thickens, remove from the heat to cool to room temperature.
Top the cooled pie with the lemon curd filling with the blueberry mixture once it is at room temperature, if you do this too early it will leak into the lemon part. Let it settle and place into a fridge to set for a minimum of an hour, longer if you can to get a really nice set on it.
Goes great with some more cream alongside and some extra lemon zest on top!