Scrape into crust and chill until firm, about 2 hours.īring 1/4 cup granulated sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Purée in a blender until very smooth.Ĭook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/4 cup sugar in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes (be careful not to overcook, or you'll end up with scrambled eggs). Reduce heat simmer until blueberries burst and most of the liquid evaporates, 12–15 minutes. blueberries, 1/2 cup granulated sugar, and 2 tablespoons water to a boil in a large saucepan over medium-high. Do Ahead: Crust can be prepared 1 day ahead. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.īake crust until center is firm to the touch and edges are beginning to turn golden brown, 35-40 minutes. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Place butter and powdered sugar in a food processor. Whisk flour, cornstarch, and salt in a small bowl set aside. Picnic-friendly, kid-friendly, summer-friendly!Īdjustments: just make the lemon shortbread pie or the cranberry lime curd tart Ingredients Crustģ/4 cup (1 1/2 sticks/170 grams) unsalted butter, room temperature, cut into 1-inch piecesĦ ounces fresh (or frozen, thawed) blueberries, plus 2 ounces (about 1/2 cup) for servingġ 1/4 cups/250 grams granulated sugar, dividedġ 1/2 teaspoons finely grated lemon zest, dividedģ/8 cups (3/4 stick/85 grams) unsalted butter, room temperature, cut into pieces Preparation Crust It feels like a kid-friendly treat, and with its shortbread that doesn’t let an ounce of filling through, you can walk around eating a slice of it like you would a slice of pizza. It doesn’t have a big bite from the citrus or the blueberries, but instead has an almost yogurt-y taste. Part of what I love about this is how simple and gentle the flavors. It is really good warmed up.This pie came to be thanks to a number of factors: 1) I got many pints of free blueberries and was on the lookout for ways to use them 2) I made Alison Roman’s lemon tart and fell in love with the shortbread crust 3) I made Bon Appetit’s cranberry lime curd pie last Thanksgiving and while the execution on my end was a big flop (the cranberry curd that wouldn’t set!), it felt like it had promise. The tart holds together much better and the filling sets up nicely. Then I cooked the tart in a 350 oven for the remaining 35 minutes. I also held out the walnuts so they would stay crunchy. I only cooked half of the berries because I wanted some of them to retain most of their shape. I then added the rest of the berries and walnuts and poured it into the crust. I cooked the OJ, cornstarch, sugar, marmalade, orange rind and 1/2 of the cranberries over low heat until the sugar really melted and the mixture thickened (about 15-20 minutes). I also cooked the filling a bit before putting it in the crust. I baked it for about 30 minutes in a 425 oven. You must remember to weight it down if you're going to do this (put tin-foil in the center with beans on it). I did have the same trouble as one of the other cooks - it didn't hold together the first time and leaked out of the bottom of the pan.
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