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Wild Blueberry Lemon Cream Tart

Jennifer Farley
  • 180 minutes
  • Serves 10

INGREDIENTS

1 tsp

Lemon, zest

1

Egg, large

2

Egg yolks, large

1/2 cup

Lemon juice, fresh squeezed

5 oz

All-purpose flour

1 1/2 tbsp

Cornstarch

11 tbsp

Granulated sugar

1/2 tsp

Kosher salt

6 tbsp

Butter, unsalted

2 oz

Butter, unsalted

1 cup

Heavy cream

3 tbsp

Water

3 1/4 cups

Wyman’s frozen wild blueberries