Lemon Curd Tart with Fresh Blueberries

• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon finely grated fresh lemon zest
• 3 large eggs, beaten
• 1 prepared 8-inch tart shell, blind-baked
• 1 pint fresh blueberries, rinsed and stems removed
• 1 cup sweetened whipped cream, optional accompaniment

1. In the top of a double boiler over simmering water, cook the sugar, lemon juice, butter, zest, and eggs, whisking frequently, until a custard forms and bubbles appear on surface, 10 to 15 minutes.
2. Remove from the heat and strain through a fine mesh sieve into a bowl.
3. Spoon the lemon curd into the prepared tart shell, smoothing the top with the back of a spoon or rubber spatula.
4. Arrange the berries in a decorative pattern over the top, and serve with whipped cream on the side, if desired.

sugar, lemon juice, unsalted butter, lemon zest, eggs, shell, fresh blueberries, cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemon-curd-tart-with-fresh-blueberries-recipe.html (may not work)