Lemon Curd Obsession

The word curd is not cute.  But it’s 50% of my obsession: lemon curd.  No one’s perfect.  When you really love something, you over look some of its flaws.  I’ll overlook the word “curd,” because I simply adore lemon curd.

If I wasn’t conscious about my health, I would probably eat a bowl of it for breakfast, then have it again as a light afternoon snack.

A few weeks ago, I used it to make Lemon-Blueberry Tartlets.  I’m sorry to report I was holding out on you.  I also used it to make lemon bluberry cupcakes filled with lemon curd and topped with lemon whipped cream.

I know, it’s all sorts of amazing.

Lemon Curd

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

Place a glass bowl over a pot of boiling water (make sure the water isn’t touching the bottom of the bowl).  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.  Once it has cooled, you can store it in the fridge for a few days, but chances are it won’t last that long.

You can put it in cupcakes by scooping out some of the cupcake then filling it with lemon curd.

Spread it on pound cake.  Fill sandwich cookies with it.  Place a dollop on a scone.  Use it as tart filling.

Eat it by the spoonful.  That’s more my style.

Either way, it’s the perfect tart, sweet treat.  If that’s not cute, I don’t know what is.

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.

If you love lemon and blueberries as much as I do, I can almost guarantee the end result will look like this:

Lastly, do you have any blueberry recipes or ideas to recommend?