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Summer Lemon Blueberry Tart


           LEMON CUSTARD

     10 T  sugar

      4    egg yolks

      6 T  fresh lemon juice

    1/4 c  unsalted butter,cut into pieces

    1/4 t  salt

      2 t  lemon peel,finely shredded


    1/3 c  sugar

      1 T  cornstarch

    1/2 c  water

  1 1/2 t  fresh lemon juice

      3 c  fresh blueberries,washed & patted dry


      1 c  flour

      1 T  sugar

    1/4 t  salt,omit if using salted butter

    1/4 t  lemon peel,grated

    1/2    unsalted butter,chilled

      1 T  water

    1/2 t  vanilla extract

LEMON CUSTARD - In a heavy non-aluminum saucepan, beat sugar & egg

yolks until well blended.  Add lemon juice, butter & salt.  Stir with

wooden spon over medium-low heat for about 8 minutes until mixture

thickly coats back of spoon; do not boil.  Remove from heat & stir in

lemon peel.  Cool.  Cover & refrigerate at least 1 hour.  Spread

custard in pastry shell & set aside.


BLUEBERRY TOPPING - In a heavy medium saucepan, combine sugar &

cornstarch.  Mix in water & lemon juice.  Stir over medium heat & bring

to a full rolling boil.  Cook until mixture thickens & turns

translucent.  Remove from heat & stir in blueberries.  Spread berry

mixture evenly on custard.  Refrigerate 30 minutes before serving.


PASTRY - In mixing bowl, cobine flour, sugar, salt & lemon peel.  Cut

the butter into 2" slices & blend into flour mixture until crumbly.

Combine the water & vanilla.  Sprinkle over flour mixture & blend until

mixture clings together.  Gather into a ball & let rest 30 minutes if

time permits.  Preheat oven to 375 degrees.  Press pastry into a 9" pie

pan or tart pan.  Prick with fork.  Bake 25 minutes or until golden



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