-
1
For the crust:
-
2
In a saucepan, melt and brown the butter over medium heat. Watch it carefully so it doesn't burn. You want it to get golden brown and start to give off a nutty toffee scent. At that point, remove it from the heat and mix butter with your sugar and graham cracker crumbs.
-
3
Press into the bottom of a 10-inch tart pan. Put the crust in your freezer for 15 minutes. Preheat oven to 350 F while it freezes.
-
4
Remove it from the freezer and bake at 350 F for 7-10 minutes. Remove crust from oven and allow it to cool to room temperature.
-
5
For the curd:
-
6
In a saucepan add 2 cups of berries with your water and cook on medium/low heat until the juice has released from the berries, stirring around and mashing a bit as you go. After about 10 minutes (after it has come to a boil) remove from heat.
-
7
Strain berries into a bowl through a mesh strainer. Reserve juice and discard the pulpy berry leftovers.
-
8
In the top of a double boiler whisk eggs, sugar, zest and blueberry juice together, stirring constantly.
-
9
Add 1 tablespoon of butter at a time waiting for each to melt before adding the next.
-
10
After all the butter has been added and the curd starts to thicken (so it coats the back of a spoon), remove bowl from heat. (If it seems at all lumpy you can pour it into a bowl through a fine sieve again). Pour curd into a heatproof jar or dish. Refrigerate for 1 hour.
-
11
For the meringue:
-
12
In the bowl of your electric mixer beat egg whites until soft peaks form. Add in your sugar and lime zest. Continue to beat on high until you have stiff peaks.
-
13
For the assembly:
-
14
Pour cooled curd into your cooled crust. Dollop or spread meringue on the top. Put your tart under a preheated broiler for 30-60 seconds until the tips of the meringue start to toast.
-
15
Remove from broiler and serve.
