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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Blueberry Lemon Curd Tart Recipe

By Juliana Campbell
/
Chef Recipes
Rows of blueberry lemon tarts

Chef Chris Grosse of Open Kitchen created this recipe for Blueberry Fest in 2017.

Yield: One 9" pie or 12 mini tarts


Ingredients

Crust

One 9” pie shell or 12 mini tart shells, fully baked

Lemon Curd

150g granulated sugar
25g corn starch
small pinch kosher salt
185ml water
55g egg yolks (about 4 medium yolks, reserve whites for meringue)
60ml fresh squeezed lemon juice
6g lemon zest
15g butter

Meringue

60g egg white (reserved from egg for lemon curd)
60g granulated sugar

Toppings

240g UBC Farm Blueberries
6g mint, finely chopped
20g fruit glaze

Method

  1. At least 12 hours before you plan to serve the tarts, prepare the lemon curd. Combine sugar, corn starch, salt and water in a pot big enough to contain all ingredients. Cook over medium high heat until thick and clear. Remove from heat and slowly whisk in egg yolks. Stir until completely blended. Return to heat and continue cooking until very thick. Stir in lemon juice and zest. When liquid is completely incorporated, remove from heat. Add butter and stir well. Cover lightly with plastic wrap directly on surface of lemon curd to prevent it from forming a skin. Refrigerate overnight.
  2. Bake tart shells or pie crust according to package directions. If you have a favourite dough recipe, blind bake until fully cooked in a 325°F oven.
  3. While tart shells are cooling, prepare the meringue. Whip egg whites in stand mixer with wire whisk attachment until soft peaks begin to form. Slowly add sugar while whisking on medium-high speed until firm, glossy peaks have formed.
  4. Prepare the fruit glaze - follow directions on packaged glaze or make your own simple syrup by simmering 1 cup of sugar with 1 cup of water. Gently toss blueberries and chopped mint with glaze until evenly coated.
  5. Once shells are cool, fill ¾ with lemon curd. Distribute blueberry mixture evenly between tarts.
  6. Top with meringue and brûlée with a torch until evenly browned and caramelized.
By Juliana Campbell

Juliana or "Jules" is the Outreach and Events Coordinator for UBC Food Services. You might recognize her as the friendly face behind foodie events like Blueberry Fest, Summer Sizzler and Meet Your Maker.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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