Lemon Curd Tart

Directions: 

1. For the lemon curd, combine all lemon juice, zest, eggs, butter, and sugar in medium glass bowl over low heat of a double boiler.  If you don’t have a double boiler, bring water to boil in a medium size pot, with glass bowl on top of pot. 
2. Continuously stir with a rubber or wooden spoon until mixture begins to thicken, about 10 minutes. 
3. Once thickened, transfer to a room temperature glass bowl and wrap with plastic film touching the surface of the curd. This prevents skin from forming on the curd. Allow to cool in refrigerator for a minimum 2 hours. 
4. For the shell, prior to baking, lightly dust pie crust with granulated sugar and prepare according to package instructions. Once baked, cool completely. 
5. To prepare the filling: combine cream cheese and half the lemon curd in a bowl and mix thoroughly. Transfer to prepared pie crust and spread until level. 
6. Spoon dollops of remaining curd crust and flare with a toothpick, if desired. Cool for 4 hours to set. 
7. Garnish with blueberries as desired, slice and serve.  

Recipe Courtesy of Chef Trevor,  ALDI Test Kitchen