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1
Cream 12tbsp of butter with 1/2 cup sugar.
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2
When lighter in color start adding flours and salt.
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3
It will come out kind of crumbly but when squish it in your hand should hold together.
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4
Preheat oven to 350 and press the shortbread mixture to a pie plate, bottom and about 1/2inch up the sides.
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5
Bake for 10-15 min, until edges just slightly colored.
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6
Now start with curd.
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7
With veggie peeler peel skin from lemons(try not to get too much white stuff).
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8
After peeling cut lemons in half and juice them
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9
Throw lemon skins with 1cup sugar into food processor and pulse until skins are completely blended with sugar and no large pieces left, about 2-3 min
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10
Now start adding 8tbsp softened butter and keep blending.
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11
When creamed add egg yolks, one at a time.
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12
When everything incorporated add lemon juice and salt blend few more seconds
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13
Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min.
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14
It will have a texture of looser pudding.
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15
Pour curd into baked shell and sprinkle with blueberries.
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16
Bring back to oven for 10more min.
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17
Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut.
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18
Enjoy
