Blueberry Lemon Tart

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   1. Bake and cool tart shell(s). It is important that they are cool when you add filling.

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   2.Prepare lemon curd: Melt butter in saucepan over low heat. Then add all of the other ingredients and whisk over medium-low heat until mixture thickens and bubbles. Let cool.

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   3. Once lemon curd cools, reserve 1/4c.. Mix the remainding lemon curd with the softened cream cheese until the mixture is creamy and well blended. Voila you filling!

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   4. Before filling tart shells, melt 1/4c. of the apricot preser ves. Spread the melted preserves with a pastry brush over the bottom of the tart shell. This will add some sweetness and keep the shell from getting soggy.

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   5. Now spread the cream cheese mixture into the tart pans. Spread the reserved lemon curd over the cream cheese filling. Last, sprinkle the blueberries over the filling.

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   6. Eat and Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.