Lemon Blueberry Tartlets

There are 8lbs of blueberries in the fridge. No, I’m not kidding, nor am I exaggerating.

I love blueberries, and usually I am of the firm belief that they are so delicious that they should be eaten fresh on their own. But I’m the only person in my household who eats blueberries and as much as I like them. I don’t think I can eat 8lbs before they spoil.

So be prepared for some blueberry-related recipes.

This first one though should really be categorized as a lemon recipe.

If you don’t love lemon flavored desserts, we can’t be friends.

Okay, not really, I still love you. But this recipe is so intensely lemony that it takes a true lemon fanatic (aka my sister and me) to truly appreciate its majestic qualities.

Truth be told. It’s pretty easy. All you do is make some lemon curd, put it in a graham cracker crust and top it with fresh blueberries. Don’t let the simple preparation fool you. This thing is intense, amazing and perfect for summer.

Lemon Blueberry Tartlets

1 package graham crackers
6 tbsp melted butter
3 eggs
3/4 cup sugar
1/3 cup lemon juice (about the juice of 2 lemons)
4 tbsp butter, softened
zest of 2 lemons
1-2 cups blueberries

Make your crust:

Crush the graham crackers, pour melted butter over graham cracker crumbs. Toss to combine and press into one large tart pan or about 5 mini tartlet pans. Refrigerate.

Make Lemon Filling:

Place a stainless steel or glass bowl over a pot of boiling water. In the bowl, combine the eggs, sugar, and lemon juice. Stir over the double boiler until thick. This will take about 10 minutes. Carefully remove from heat and stir in the butter and lemon zest. Set aside and allow to cool completely. You can make this a day or two in advance and just keep it refrigerated.

Assemble Tartlets:

Spoon lemon filling into prepared graham cracker crusts. Arrange blueberries over the filling. Sprinkle with a little powdered sugar to make it look extra special.

Serve immediately or refrigerate. Makes 5 mini tartlets or 1 large tart.